1 Preheat the oven to 180°C | 350F | gas 4.
2 Clean the raspberries and mix them with 3 tbsp of the sugar. Cover and allow to sit.
3 Beat the butter and powdered sugar together until light and fluffy.
4 Separate the eggs. Gradually add the egg yolks to the butter mixture.
5 Slice the vanilla pod open lengthwise. Remove the vanilla pulp and mix it into the butter along with the lemon juice and yogurt. Gradually add in the starch and flour.
6 Beat the egg whites with 2 tbsp of sugar until stiff peaks form. Carefully fold into the batter.
7 Grease an oven proof baking dish with the butter and sprinkle with the remaining sugar. Place half of the batter in the dish. Cover with half of the raspberries. Place the remaining batter on top.
8 Bake in the oven until golden brown (35-40 minutes).
9 Sprinkle with the remaining raspberries and serve.