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Whisk together the buttermilk and eggs.
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In another bowl combine the flour, sugar and salt.
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Add the dry ingredients to the buttermilk and egg mixture and mix until well combined and just a few lumps remain.
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Zest the lemon directly over and into the bowl, stir.
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Let the batter rest for 30 minutes.
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Turn on the oven to 375 degrees.
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Divide the butter into 12 parts and put into a 12 muffin pan (each cup should get about 1/2 teaspoon of butter).
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Put the muffin pan into the oven until the butter is melted and sizzling (about five minutes, but be careful it doesn't get burned!).
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Ladle the batter into each cup, filling it about halfway.
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Put two or three raspberries into each cup.
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Bake in the oven for 30 minutes, until puffed and golden (do not open the door to take a peek, it will deflate the popovers!).
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Take out when done and let cool for a few minutes, then dust each popover with powdered sugar.