Raspberry Buttermilk Cake

1. Preheat the oven to 350ºF. Prepare a 9” round cake pan with a round of parchment paper in the bottom and some cooking spray.
2. In the bowl of a standing mixer, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, and combine well. Add the buttermilk and mix until combined.
4. In a separate bowl, whisk together all of the dry ingredients. Slowly add the dry ingredients to the wet, and mix until it is a smooth batter.
5. Gently fold in the fresh raspberries.
6. Pour the batter in the prepared cake pan and bake the cake for 30 minutes at 350ºF, or until just done.
7. Let cool before turning out onto a platter and dusting with powdered sugar. Slice and serve warm or at room temperature.