Skinny Raspberry Buttermilk Cake

I've been on kind of a baking kick lately. It probably has something to do with the fact that the boyfriend and I are doing the yearly 3 month booze fast, and baking is something to do during the cold winter nights. Since I already made cupcakes and cookies last week, I decided to make a cake. After all the chocolate flavored treats from Valentine's Day, I wanted something fruity and light. This cake was perfect. I had it as an after-dinner snack with a cup of tea, but I suspect it might taste even better with a cup of coffee tomorrow morning (if it has fruit in it, you're allowed to have it for breakfast...true story).

Skinny Raspberry Buttermilk Cake

Adapted from Gourmet

Serving Size: 1 slice (1/8th of recipe)

WW PointsPlus Value: 3

1 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick butter, softened
2/3 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 egg
1/2 cup lowfat buttermilk
1 cup fresh raspberries

Directions:

• Preheat oven to 400 degrees. Lightly flour a 9 inch round cake pan. Whisk dry ingredients together. In a large bowl, cream butter and sugar together. Add egg, vanilla, and lemon zest and beat for a few minutes. Then gently mix in buttermilk then flour until just combined.
• Pour batter into cake pan, then scatter raspberries on top. Bake for about 20 minutes, or until toothpick insterted in the center comes out clean. Remove from pan and cool for 10 minutes before serving. Serve sprinkled with a bit of sugar, or drizzled with honey.