Preheat your oven to 175°C/345° F, no fan. This temperature is perfect for baking our loaf, ensuring it rises beautifully without burning.
Line an 8x8x30 cm (3x3x12 inch) baking tin with parchment paper. This will prevent the cake from sticking, making it easier to remove once baked. Make sure to leave some excess paper hanging over the edges for easy lifting.
In a mixing bowl, combine the eggs, sugar, and vanilla essence. Use an electric mixer or whisk by hand until the mixture becomes thick and light in color, resembling a fluffy foam.
Add in the Greek yogurt, sunflower oil, lemon juice, and lemon zest. Gently stir these ingredients together until they are well combined, ensuring everything is evenly mixed.
In a separate bowl, sift together the flour, salt, and baking powder. Gradually add this into the wet mixture, folding it in with a spatula using wide top-to-bottom strokes. Be careful not to overmix; we want a tender loaf!
Once the batter is combined, gently fold in the fresh raspberries. They should be distributed throughout the mixture without breaking apart too much. This adds beautiful pops of color and flavor!
Pour the batter into your prepared baking pan, smoothing the top with a spatula. Make sure it's evenly distributed to ensure even baking.
Place the pan in the preheated oven and bake for 50 to 55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Keep an eye on it; if it starts to brown too much on top, you can cover it loosely with foil.
Once baked, remove the cake from the oven and leave it in the pan to cool completely. This step is crucial for the texture, allowing it to set perfectly.
You can enjoy the cake as is, or for a special touch, sprinkle powdered sugar on top or prepare a simple glaze by mixing powdered sugar with lemon juice. Drizzle this over the cooled cake and garnish with extra raspberries and some more grated lemon zest.
