1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 cup granulated sugar
4 large eggs, room temperature
2 tablespoons good quality rosewater (adjust quantity according to how mild or strong the brand is)
2 cups all-purpose flour (spooned and leveled), plus more for pan
1/4 teaspoon salt
1 pint fresh raspberries plus more for serving
Method
Preheat oven to 350 degrees. Butter and flour 9 inch by 4 inch by 2.5 inch loaf pan. I line it with a sheet of parchment at the bottom for easy removal. Set aside.
In a large bowl, using an electric mixer on high speed, beat the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. Add the rosewater and salt. Beat to combine. With mixer on low, gradually add the flour, beating just until combined (do not overmix).
Pour this batter into the loaf pan. Arrange the fresh raspberries on top, press them lightly as you arrange. Bake in the middle rack, until a skewer inserted in the center of cake comes out clean, about 1 hour. Tent with a piece of aluminum foil if the top starts browning too quickly).
Let the cake cool in pan 15 minutes. Transfer on a wire rack, and turn upright to cool completely.
