Heat the oven to 360°F/180°C. Grease an 8 inch round springform pan and line the bottom with baking parchment.
Beat the butter and the sugar until they're light in color, fluffy and you can feel the sugar is starting to dissolve. Beat in the lemon zest and vanilla.
Beat in one egg at a time, making sure each is incorporated well before proceeding.
Toss the raspberries in a separate bowl with two tablespoons of the flour. Mix the remaining flour in another bowl with the baking powder.
Add the 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 one third of the batter in the prepared cake tin. Evenly scatter half of the raspberries on top. Repeat with another third of batter and the 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 the 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.
Adapted (barely) from Diana Henry.
Recipe created with ♡ for you by savorynothings.com