Preheat oven to 350°F. If your oven has a convection setting, use a convection bake setting. Line the bottom of the 9x3-inch springform pan with parchment paper. Grease the sides and the bottom of the springform pan with butter or cooking spray.

In a medium bowl, mix flour and baking powder.

In a large bowl, combine 1 cup white sugar, melted butter, and eggs, and beat using a whisk for about 1 or 2 minutes until light and fluffy.

Mix in Greek yogurt and vanilla extract, and whisk just until combined.

Add the flour mixture gradually, and whisk it together with the wet ingredients just until combined. Do not over-mix.

In the same bowl where you mixed the dry ingredients, toss ⅓ of the raspberries with 1 tablespoon of flour.

Carefully fold in flour-coated raspberries and 1 tablespoon of lemon zest into the batter. It's OK if some of the berries smudge or break.

Pour the cake batter into the parchment paper-lined springform pan. Sprinkle the remaining tablespoon of lemon zest on top. Arrange the other ⅓ of the raspberries on top of the cake batter in a circular pattern.

Place the springform baking pan with the cake batter on the middle rack (this is especially important for non-convection ovens). Bake for about 45 or 50 minutes or 1 hour until the tester (or toothpick) inserted in the center of the cake comes out clean.

Remove the cake from the oven. Let it cool in a springform pan on a wire rack. After cooling the cake for about 30 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand (or a large wide spatula) under the cake, between the parchment paper and the cake, and transfer the cake without the parchment paper onto a cake plate.

When serving, dust with powdered sugar, and top with the remaining ⅓ of fresh raspberries. (if you have other berries sitting in your fridge, you can add them to the cake - I did that with a few blueberries I had left).

I provide helpful step-by-step photos above the recipe card (scroll up).