Raspberry buttermilk cake

This cake was amazing (although I couldn't eat it.. but I was told) I got the recipe from smitten kitchen. It's not gluten or dairy free so don't get too attached

recipe follows 

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

preheat oven to 400

1. whisk together the flours and set aside

2. beat 2/3 sugar and butter together on medium with an electric mixer (should be white and fluffy)

3. beat in vanilla, lemon and egg until all combined 

4. Now add in 1/3 of the flour mixture

5. Add half the butter milk

6. add another 1/3 of the flour mixture

7. add the rest of the butter milk

8. finally add the rest of the flour mixture. (flour - buttermilk - flour - buttermilk - flour)

9. spoon the mixture into a buttered and floured 9inch cake pan

10. place the raspberries however you want on the top, pressing them lightly in

11. sprinkle the rest of the sugar ontop

place in oven for 20-25 min, until slightly golden, let it cool for 10-15 min