Yogurt Raspberry Cake

Heat oven to 360°F (180°C). Grease an 8-inch round springform pan and line the bottom with baking parchment.

Beat butter and sugar until light in color, fluffy and you can feel the sugar is starting to dissolve. Beat in lemon zest and vanilla. Beat in one egg at a time, making sure each is incorporated well before proceeding.

Toss raspberries in a separate bowl with 2 tablespoons of the flour. Mix remaining flour in another bowl with the baking powder.

Add flour mix to the egg batter, a few tablespoons at a time, alternating with the yogurt, until everything is incorporated and you have a smooth but thick batter.

Spread 1/3 of the batter in the prepared cake tin. Evenly scatter half of the raspberries on top. Repeat with another third of batter and remaining raspberries. Finish by topping with the remaining third of the batter, shaking the tin ever so slightly and tapping it onto your work surface a few times, to get the batter in between the raspberries.

Bake cake for 50–55 minutes, or until a toothpick inserted into the middle comes out just clean. Cool in the tin for 10 minutes, then remove on a wire rack to cool completely.

You can use your favorite lemon icing recipe to top this cake with, but I prefer a dusting of icing sugar and a few fresh raspberries from the garden.