INGREDIENTS
1
Lemon, Zest of
1 1/2 cups
Raspberries
2
Eggs
3 tbsp
Lemon juice, fresh
1 1/2 cups
All-purpose flour
1 1/4 tsp
Baking powder
1 cup
Granulated or cane sugar
1/4 tsp
Salt
1/2 tsp
Vanilla
9 tbsp
Butter
1/2 cup
Greek yogurt, full fat plain unsweetened
4 tbsp
Milk