INGREDIENTS
2 tsp
Lemon, zest
4 oz
Raspberries, fresh or frozen
1
Egg, large
2 cups
All-purpose flour
1 1/2 tsp
Baking powder
1/4 tsp
Baking soda
1 cup
Granulated sugar
1 tsp
Salt
1 tsp
Vanilla extract
1/4 cup
Vegetable or canola oil
1 cup
Buttermilk or sour milk