My absolute favorite go to dessert is Raspberry Buttermilk Cake. You could probably feed 8 people with it, but also most likely could talk 2-3 people into eating it. No joke.
Raspberry Buttermilk Cake
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (or more, it just gets better)
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries
Made in a well buttered and floured 9-inch cake pan.
Preheat oven to 400°F with rack in middle.
Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest.. Add egg and beat well.
At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate. This cake bakes pretty quickly, so keep an eye on it. Serve with some slightly sweetened whipped cream and extra raspberries on the side.
All credit for picture and recipe goes to this wonderful lady.