• Preheat the oven to 175°C/345° F, no fan.
• Line a 8x8x30 cm (3x3x12 inches) baking tin with parchment paper.
• Mix the eggs with the sugar and vanilla essence until you have a thick, light-colored foam.
• Add the yogurt, oil, lemon juice and zest and stir until the ingredients are folded in.
• Sift the dry ingredients: flour, salt and baking powder, and gradually add them to the mixture, folding them in with a spatula with wide top to bottom strokes.
• The mixture must not be runny, so do not overmix! Mix just until the ingredients are folded in and make sure there are no lumps of flour.
• Add the raspberries to the mixture and fold in gently.
• Pour the mixture into the baking pan and bake for 50-55 minutes.
• The cake is baked when a toothpick inserted in the center comes out clean.
• Leave the cake in the pan to cool completely.
• You can eat it as it is or sprinkle powdered sugar on top or pour a simple glaze of lemon juice mixed with powdered sugar over it.

For the lemon glaze:

• Mix the powdered sugar with the lemon juice. Pour over the cooled cake, then sprinkle with raspberry and grated lemon zest.