Step 1

Preheat oven to 350°F. Grease an 8” square or round pan.

Step 2

In a bowl using an electric mixer, cream butter, Splenda Stevia Sweetener, and lemon zest on low speed for 2 minutes.

Step 3

Add eggs, vanilla extract, and sour cream to the butter mixture mixing for 1 minute on low speed.

Step 4

In a bowl, combine raspberries and ¼ cup of flour and toss gently to coat.

Step 5

In another bowl, whisk together remaining flour, baking powder, salt, and baking soda.

Step 6

Add half the dry ingredients to the butter mixture and blend on low speed for 1 minute. Add buttermilk and mix on low for 1 minute. Add remaining dry ingredients and blend well.

Step 7

Gently fold floured raspberries into batter. Spread batter into the prepared pan. (Batter will be thick.)

Step 8

Bake for 45–50 minutes. Cool in pan before cutting into squares.