Preheat oven to 350 degrees F and line and grease a loaf tin. Set aside.
Sift together the flour, baking powder and salt. Whisk in the lemon zest and set aside.
In a small bowl, gently toss the raspberries in the one tablespoons of flour and set aside
In the bowl of your electric mixer, beat the butter on high speed for about 30 seconds. Add the sugar and continue to beat for about 2-3 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract.
In three additions add the flour and yogurt, starting with the flour mixture. Gently stir until just combined. Gently fold in raspberries.
Pour into prepared pan and bake for about 50 – 55 minutes or until a toothpick inserted into the center comes out clean.
Leave to cool about 10 minutes on a wire rack. Remove cake from pan and peel off parchment paper. Leave to cool completely on wire rack.
Cake will keep for about 3 days in an airtight container.
Notes
Check the cake at the halfway point. If it is browning too quickly, place a piece of foil over the top for the remaining baking time.
You may use frozen raspberries instead of fresh. IMPORTANT, if using frozen raspberries, put them into the batter frozen NOT thawed out.
