Grease the inside of a 27 cm round springform cake tin, line the base with baking paper and dust the sides with flour.
Sieve together the flour, baking powder and bicarbonate of soda. Put aside
In a large mixing bowl add the butter, sugar and zest. Use and electric beater and beat until light and pale in colour – about 3-5 minutes.
Add the eggs, one at a time, beating well between each addition.
Fold in the yogurt and lemon juice.
Gradually fold in the flour and mix until well combined.
Place half of the batter into the prepared tin and spread evenly over the base.
Sprinkle the frozen raspberries over the batter in the tin.
Spoon the remaining batter over the berries. Use the back of a spoon to spread the batter evenly over the top, covering the berries.
Bake for 40 – 50 minutes or until a skewer inserted into the cake comes out clean. If the cake looks like it is browning too much, loosely cover the top of the cake with aluminium foil to prevent burning.
Remove from the oven and allow the cake to cool in the tin.
Serve the cake at room temperature.
Allow the cake to cool completely in the tin. When ready to serve transfer to a serving platter and dust the top of the cake with powdered icing sugar. To dust with icing sugar, use a fine meshed sieve filled with 1 – 2 teaspoons of powdered sugar and gently shake over the top of the cake.