INGREDIENTS
1
Lemon, Zest of
3/4 cup
Raspberries, fresh
1
Egg, large
1 1/3 tbsp
Lemon juice, fresh
2 cups
All-purpose flour, plain
2 tsp
Baking powder
1/4 tsp
Baking soda
1/2 cup
Caster/granulated sugar
1 cup
Icing/powdered sugar
1/4 tsp
Salt
1 1/2 tsp
Vanilla
2 tbsp
Vegetable oil
1/4 cup
Greek-style yogurt
5/16 cup
Milk