INGREDIENTS
1 1/2 cups
all purpose flour + 1 tablespoon all-purpose flour, divided
2 tsp
baking powder
1/4 tsp
kosher salt
1 cup
low-fat buttermilk
1 1/4 cups
sugar
3
large eggs
2 tsp
grated lemon zest (about 1 large lemon)
1/2 tsp
vanilla extract
1/2 cup
vegetable oil
2 tbsp
poppyseeds
1 cup
fresh raspberries
Lemon Glaze:
1/2 cup
powdered sugar
2 tsp
grated lemon zest
2 tsp
lemon juice
1 tsp
milk