• Preheat oven to 180°c
• Cream the sugar and butter
• Mix in the vanilla extract & lemon zest
• Slowly add the beaten eggs mixing in-between pours
• Sieve the flour on top, add the baking powder. fold in with a wooden spoon
• Lastly add the yoghurt, mix well until you have a thick silky batter.
• Toss the Raspberries in 2 tablespoons of plain flour, set aside
• Line a loaf tin with baking paper 
• Put a third of the cake batter in the loaf tin
• Sprinkle raspberries on top
• Cover with a layer of cake batter
• Sprinkle more raspberries on top
• Cover again with a final layer of cake batter
• Bake for 40 minutes

Icing

• Mix the lemon juice with the icing sugar, until you have a thick gloopy consistency
• pour over cooled cake, sprinkle crushed meringue on top and decorate with fresh Raspberries