Zubereitung

1. 1

   Line a 7 inch (7 x 7 x

2. 2

   square cake pan all sides up, set aside

3. 3

   Sieve flour, baking powder and salt together, add lemon zest into and mix them well, set aside.

4. 4

   In a mixing bowl, cream butter and sugar until light and fluffy, add 2 tbsp natural yoghurt or sour cream, mix well.

5. 5

   Add eggs, one at a time. Stir in lemon juice and vanilla extract until well blended.

6. 6

   Add flour mixture and milk alternately into creamed mixture, beating well after each addition.

7. 7

   Gently fold in the raspberries into the creamed mixture, mix well and pour into the prepared cake pan.

8. 8

   Bake at preheated oven 180C for about 30 minutes or when skewer inserted into cake and comes out clean.

9. 9

   Remove cake from oven and set to cool for 10 minutes then unmould, leave to cool completely.

10. 10

    Cut cake into 8 or 12 equal slices and dust some icing sugar or snow powder on top .