Beat butter and sugar till light and creamy. Add lemon zest, mix well and gradually add beaten eggs, beat to combine, followed by vanilla extract.

Sift in half of flour and baking powder into egg mixture, followed by the yogurt and remaining flour, beating until just incorporated. and roughly fold with a rubber spatula.

Add lemon juice and yogurt into the batter, fold mixture well. Lastly add in raisins and fold well again.

Pour the batter into a 8 inch bundt pan (grease pan and dust with flour) or use a small loaf pan, lined with parchment paper all sides up.

Bake in a preheated oven at 200 deg.C for 10 minutes, then lower temperature to 180 deg C and bake for another 30 minutes, test with a skewer till it comes out clean.

Allow cake to cool in pan for 10 minutes and unmould cake from pan, place on wire rack to cool completely. Dust some icing sugar over cake before serving.