Sift the flour into a bowl, make a well in the center and crumble the yeast into it. Warm the milk slightly, add the sugar and 2 tablespoons of yeast and stir gently. Pour into the well in the flour and let the mixture rest, covered for 30 minutes in a warm place. Melt the butter, and beat together slightly with the eggs. Add the eggs, a pinch of salt, and the lemon zest to the batter and mix thoroughly with the dough hook of a hand mixer until the batter begins to bubble. Cover and let sit for an additional 30 minutes.
Grease 12 small Savarin molds and dust with flour. Pour the batter into the molds to fill about half way. Preheat oven to 200°C (approximately 375°F) and bake for about 15 minutes. Remove from oven and let cool.
Brush each cake with a small amount of raspberry liqueur.
Dust with icing sugar and garnish with fresh raspberries.