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1
Preheat the oven to 180C/Gas 4.
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2
Grease and line a 900g loaf tin with non-stick baking paper.
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3
Sift together the flour, baking powder and salt.
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4
Cream together the butter and caster sugar in a large mixing bowl for 5 minutes until pale and fluffy, then beat in the lemon zest.
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5
Beat in the eggs, one at a time, adding a tablespoon of the sifted flour with the second egg.
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6
Alternately fold in large spoonfuls of the remaining flour and the yoghurt until the mixture is smooth, then fold in the ground almonds.
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7
Spoon a third of the cake mixture into the bottom of the loaf tin and scatter over a third of the raspberries.
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8
Repeat twice more, ending with a layer of raspberries.
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9
Bake for 4550 minutes until the cake is nicely browned, then cover loosely with foil and bake for a further 2025 minutes, until a skewer inserted into the middle of the cake comes away clean.
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10
Remove the cake from the oven and leave it to cool for 5 minutes.
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11
Mix the granulated sugar with the lemon juice, spoon it over the top of the cake and leave it to soak for 5 minutes.
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12
Carefully remove the cake from the tin and pop it on a wire rack to cool.
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13
Peel the paper away from the cake and sprinkle the top lightly with a little more sugar.
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14
Serve cut into thick slices.
