1. Prep:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or an 8-inch round cake pan.
2. Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream Butter & Sugar:
In a large bowl, beat the butter and sugar until light and fluffy (2–3 minutes).
4. Add Wet Ingredients:
Beat in the eggs one at a time, then add vanilla, lemon zest, and lemon juice. Mix until combined.
5. Add Yogurt & Dry Mix:
Mix in the Greek yogurt. Gradually add the dry ingredients, mixing just until combined.
6. Fold in Raspberries:
Toss raspberries with 1 tbsp flour to prevent sinking, then gently fold into the batter.
7. Bake:
Pour the batter into your prepared pan. Bake for 45–55 minutes (loaf) or 35–45 minutes (round cake), until a toothpick inserted comes out clean.
8. Cool & Glaze (Optional):
Let cake cool in the pan for 10–15 minutes, then transfer to a wire rack.
Mix powdered sugar with lemon juice until smooth and pour over cooled cake.