Raspberry Buttermilk Cake

• 2 cups cake flour, sifted
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 4 ounces unsalted butter, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs, room temperature
• 1 cup buttermilk
• 1 cup raspberries

1. Preheat oven to 350 degrees.
2. Grease and flour 8-inch square cake pan.
3. In bowl, sift together flour, baking powder, baking soda and salt.
4. In a second bowl, cream together butter and sugar until light and fluffy.
5. Add vanilla to butter and sugar and beat in. Add eggs one at a time and beat.
6. Add buttermilk to butter, sugar and eggs. Beat on low speed until all ingredients mixed together.
7. Add flour mixture to buttermilk mix in phases until all is incorporated.
8. Add raspberries, adding slowly and folding gently into batter so berries don't completely break down.
9. Pour batter into cake pan and spread evenly.
10. Drop cake pan on counter a few times to release air bubbles in batter.
11. Bake for 40-45 minutes until toothpick inserted in center comes out clean.
12. Cool in pan for 10 minutes, then remove from pan and cool on wire rack.

cake flour, baking powder, baking soda, salt, unsalted butter, sugar, vanilla, eggs, buttermilk, raspberries

Taken from food52.com/recipes/13140-raspberry-buttermilk-cake (may not work)