Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 2 cups fresh or thawed frozen raspberries (optional)
• Powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F (175°C). Pour the melted butter into a 9×13-inch baking dish.
2. In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. Add the milk, lemon juice, and lemon zest, stirring until just combined. Avoid overmixing.
4. Pour the batter over the melted butter in the baking dish. Do not stir.
5. If desired, evenly distribute the raspberries over the batter.
6. Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Remove from the oven and let cool slightly. Dust with powdered sugar before serving.