3/4 cup whole milk, at room temperature
1 tsp vanilla extract
1 1/2 cups (225g) plain all purpose flour, scoop & leveled
1 1/2 tsp baking powder
1/2 tsp fine salt, or Kosher salt
1 1/2 cups frozen or fresh raspberries, if using frozen do not thaw before adding
To Serve
Yogurt, if desired
Fresh raspberries, if desired
Instructions
Preheat oven to 180ºC (356ºF). Line an 8-inch round baking pan with parchment paper, and set aside. NOTE: Alternatively, if you have a non-stick pan, liberally grease it with melted butter and dust it with a light layer of flour. This will leave your finished cake with smooth sides.
In a large mixing bowl, add sugar and the eggs.
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