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1
In a large mixing bowl, stir together flour, the 1/3 cup sugar, baking powder, baking soda and salt; set aside.
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2
In a medium bowl, stir together yogurt, banana, oil, lemon peel and vanilla; set aside.
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3
In a small mixer bowl, beat egg whites until soft peaks form.
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4
Gradually add remaining 3/4 cup sugar; beat on high speed until stiff peaks form.
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5
Stir yogurt-banana mixture into flour mixture until moistened.
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6
Fold in about a fourth of the egg-white mixture to soften; then fold in remaining egg whites.
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7
Preheat oven to 350u00b0F.
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8
Pour the batter evenly into a greased and floured 9 by 9 by 2-inch baking pan.
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9
Bake for 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean.
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10
Cool cake in the pan on a wire rack for 10 minutes.
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11
Remove cake from pan and cool completely on the wire rack place cake in a storage container or wrap with plastic wrap and store; this cake slices better when held overnight.
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12
For icing, stir together corn syrup and water; add cocoa powder, stirring till smooth.
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13
Drizzle chocolate over cake in a Lacy design.
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14
Let stand about 30 minutes, until set.
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15
Serve with raspberries.
