📖 Instructions

1. Preheat your oven to 350°F (175°C). Make sure your oven rack is in the center position – this helps with even baking.
2. Grease a 9-inch springform pan with butter or cooking spray. Line the bottom with parchment paper. This will make it easier to release the cake later and prevent sticking. Trust me, you don't want to skip this step!
3. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that the baking powder is evenly distributed, which is key for a good rise. Feel free to be generous with a pinch of salt; it enhances the other flavors.
4. In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. I like to use my stand mixer for this, but a hand mixer works just as well. The mixture should look almost whipped.
5. Beat in the eggs one at a time, then stir in the rosewater and vanilla extract. Make sure each egg is fully incorporated before adding the next. The batter might look a little curdled at this point, but don't worry, it will come together.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix – this can result in a tough cake. I like to alternate adding the dry ingredients with the milk, starting and ending with the dry ingredients.
7. Gently fold in the fresh raspberries. Distribute them evenly throughout the batter. I use a spatula for this, and I try to be as gentle as possible so the raspberries don't break apart too much.
8. Pour the batter into the prepared springform pan and spread it evenly. If you want, you can reserve a few extra raspberries to arrange on top of the cake for a pretty presentation.
9. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it after 45 minutes – ovens can vary, and you don't want to over-bake the cake.
10. Let the cake cool in the pan for 10-15 minutes before releasing it and transferring it to a wire rack to cool completely. This prevents the cake from breaking apart while it's still warm and delicate.
11. Dust the cake with powdered sugar before serving, if desired. A little dusting of powdered sugar adds a touch of elegance, but it's totally optional. You can also drizzle it with a simple glaze made from powdered sugar and milk or lemon juice.
12. Serve and enjoy! I love to serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream. It's also delicious on its own with a cup of tea or coffee.