Raspberry Buttermilk Cake

This was raspberry buttermilk cake.

I had plenty of leftover buttermilk from the delicious sourdough pancakes. Buttermilk is one of ingredients that are rarely seen in my kitchen, so I didn't know what to do. I searched a solution online. Fried chicken? No way. Raspberry buttermilk cake? Why not?! It was a recipe from my favorite foodie blog, smitten kitchen. I made a few changes to the recipe. I replaced regular sugar for cake batter with coconut sugar and reduced the amount. I also added slightly more than 1 cup of fresh raspberries. I didn't add optional lemon zest because I simply didn't have a lemon with zest. It seemingly sounded strange, but seriously I had only lemons that I have already grated zest out from... Anyway, it was optional, and it would be fine, I hoped.

Beautiful!!

My raspberries didn't sink like those seen in a picture of the recipe. The cake part was very light and fluffy, and the fresh raspberries was perfect as the toppings.

We loved the cake after dinner, for breakfast and as a tea time snack. No wonder that the whole cake vanished so quickly.