115g unsalted butter
200g granulated sugar
zest of 1 lemon
1tbsp. lemon juice (plus extra for icing if you don't use raspberry liquor)
115g plain yoghurt
160g plain flour
1/2tsp. baking powder
80g icing sugar
(raspberry liquor to taste)
1) Cream together butter, sugar and eggs. Add lemon zest and 1tbsp. of lemon juice. Combine well and add plain yoghurt. If you like, you can now add about 1-2 tbsp. of raspberry liquor.
2) Combine 130g plain flour, baking soda and salt and add to the egg mixture. Butter and flour a Bundt pan (16cm in diameter).
3) Preheat the oven to 190°C. Wash the raspberries and toss in the remaining 30g of plain flour. Carefully add to the dough and combine. Pour into the pan and reduce the heat of the oven to 175°C. Bake for 60 minutes.
4) Leave to cool in the pan for 20 minutes. Turn out of the pan and leave to cool. Combine icing sugar and 2 tbsp. of lemon juice (or raspberry liquor) and decorate the cake.