INGREDIENTS
2 tsp
Lemon, zest
1 cup
Raspberries, fresh or frozen
2
Eggs
2 tbsp
Lemon juice, fresh
2 cups
All-purpose flour
1/4 tsp
Almond extract
1 1/2 tsp
Baking powder
1 1/3 cups
Brown sugar, firmly packed light
1/2 tsp
Cinnamon, ground
1/2 tsp
Salt
1 tsp
Vanilla extract
2/3 cup
Canola or corn oil
1
Butter, Unsalted
1 cup
Whole milk