INGREDIENTS
1
Large or 2 small lemons, Zest of
1 1/2 cups
Raspberries, fresh
3
Eggs, large
2 tsp
Baking powder
1/4 cup
Brown sugar, light
1 cup
Caster sugar
2 2/3 cups
Plain flour
1 pinch
Salt
1 tsp
Vanilla extract
1 1/2 sticks
Butter, unsalted
1 cup
Sour cream