1/4 cup freshly squeezed lemon juice
1 tablespoon lemon zest
2 cups fresh or frozen (thawed) raspberries (optional)
Powdered sugar for dusting
Préparation
Preheat the oven to 350°F (175°C). Pour the melted butter into a 9×13-inch baking dish.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Stir in the milk, lemon juice, and lemon zest until just combined. Do not overmix.
Pour the batter over the melted butter in the baking dish. Do not stir.
If using raspberries, scatter them evenly over the batter.
Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool slightly. Dust with powdered sugar before serving.
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