raspberry buttermilk cake

INGREDIENTS

• 1 cup (130 grams) all-purpose flour
• 1/2 teaspoon (2 grams) baking powder
• 1/2 teaspoon (2 grams) baking soda
• 1/4 teaspoon salt
• 1/2 stick (56 grams) unsalted butter, softened
• 2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon finely grated lemon zest (optional)
• 1 large (57 grams) egg
• 1/2 cup (118 ml) well-shaken buttermilk
• 1 cup (5 ounces or 140 grams) fresh raspberries