- 1/2 cup all-purpose flour
- 1/4 cup white sugar
- 2 tablespoons white sugar
- 3 eggs
- 3 tablespoons butter, melted
- 1/4 cup milk
- 2 tablespoons milk
- 1 squeeze lemon juice
- 2 cups fresh raspberries
- 2 tablespoons confectioners' sugar, or to taste
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk flour and 1/4 cup plus 2 tablespoons sugar together in a bowl. Whisk in eggs and butter. Add 1/4 cup plus 2 tablespoons milk and lemon juice; whisk until batter is very smooth, about 3 minutes.
- Pour batter into a 9-inch oval or round baking dish. Scatter raspberries on top.
- Bake in the preheated oven until puffy and golden, about 30 minutes. Let cool, about 15 minutes. Dust with confectioners' sugar.