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National Raspberry Cake Day!


Happy National Raspberry Cake Day! (also National Cotton Candy & National Jelly Bean Day!)
 



 



 



 


To celebrate my favorite flavor for any desserts (or drinks), here is a yummy Raspberry Cake recipe you can try! 
 



 


Another great summer dessert, derived from Simple Nourished Living, each slice of cake (1/10th) has 170 calories and “5 Weight Watchers PointsPlus” 🙂
 



 


Dig in!
 



 


Prep Time: 20 mins
 


Cook Time: 50 mins
 


Total Time: 1 hour 10 mins
 



 


Calories: 170 Calories/serving and 5 Weight Watcher PointsPlus
 



 



 

 





INGREDIENTS

 


– 1 1/3 cups All Purpose Flour
 


– 1 1/2 Tsp Baking Powder
 


– 1/4 Tsp Salt
 


– 1/4 Cup Butter, Softened (I LOVE using Earth Balance, because they have healthy and vegan options) 
 


– 1/2 Cup Sugar (Healthy Version – Use Raw Sugar!)
 


– 1 Large Egg
 


– 2 Tsp Vanilla Extract
 


– 1 Tsp Lemon Zest
 


– 1/2 Cup Plus 2 Tbsp Low-fat Buttermilk
 


– 1 1/3 Cups Fresh Raspberries
 


– 1 Tbsp Coarse Sugar or Confectioners Sugar, for sprinkling on top
 



 



 

 

 

 


DIRECTIONS
 


1. Preheat oven to 350 degrees F. 
 


2. Lightly grease a 9-inch round pan
 


3. In a medium bowl, mix/whisk together flour, baking powder and salt
 


4. In a large bowl, cream together butter and sugar with mixer for several minutes until light. Beat in the egg, vanilla extract and lemon zest, until smooth and creamy.
 


5. Blend in about 1/3 of the flour mixture (step 3), followed by 1/2 of the buttermilk just until barely mixed. 
 


6. Mix in 1/2 of the remaining flour mixture and rest of the buttermilk
 


7. Stir in remaining flour and mix until completely combined (batter will be thick)
 


8. Spread batter evenly into greased pan
 


9. Arrange raspberries evenly over the top of the batter – no need to push into the batter (the batter will rise up around the berries as it bakes)
 


10. Sprinkle coarse or confectioners sugar evenly over top of cake
 


11. Bake for 45-50 minutes – Test by sticking a fork or toothpick in the center, and you want only a few moist crumbs attached (no gooey batter)
 


12. Remove from oven and cool on wire rack until ready to serve. 13. Add some fresh strawberries on top for a cool and fresh topping!
 



 


If you made this ahead of time, put a towel or aluminum foil over the pan after it has cooled and stick in the fridge!
 

 



 


Pic from https://www.maggiebeer.com.au/recipes/fresh-raspberry-cake-with-sangiovese-verjuice-syrup
 

 

 

 

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