Preheat oven to 350F. Lightly butter or oil a 9-inch springform pan. Dust with flour and set aside.
In a mixing bowl, stir together flour, baking powder and salt.
In a large bowl, beat the butter and sugar until fluffy and light. Add eggs, one at a time, and beat until blended. Gradually add the flour mixture and beat until well mixed.
Pour batter into springform pan and spread evenly. In a bowl, lightly mix the raspberries with some flour (about 1 teaspoon), sugar (about 1 tablespoon) and lemon zest. Spoon berry mixture over batter and bake about 1 hour. Test for doneness with a toothpick. Cool on a wire rack, then remove from pan. Sprinkle with confectioner's sugar and serve.
Martha Daniels shows you how to prepare this recipe.
As always, never eat a wild mushroom unless you're certain of its identity and it has been cooked.
Learn how to cook & serve Missouri's wild bounty
Jan Phillips' award-winning book was published in 1979 and is now out of print. We've preserved it here. Learn how to turn wild Missouri plants into biscuits, fritters, jellies, juices, pancakes, pies, salads, soups, wines and more. Color illustrations help you identify plants that are poisonous or have poisonous parts.