Step 1

Preheat the oven to 180C/350F/Gas Grease a 10-inch bundt pan, and set aside.

Step 2

Whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3

Whisk together the eggs. Add the sugar, and whisk until combined. Add the melted butter, yogurt, and lemon extract, and whisk until combined.

Step 4

Fold in the dry ingredients. Gently fold in the raspberries, and lemon zest. It's fine if the raspberries start to break up.

Step 5

Pour the batter into the prepared pan, and bake for 45 - 50 minutes or until a toothpick inserted into the centre comes out clean.

Step 6

Let cool in the pan for 10 minutes before inverting the cake onto a serving plate or cake stand. Allow to cool completely before glazing.

Step 7

Whisk together the icing sugar, cream cheese, lemon extract, and milk. Add more icing sugar if too runny, or more milk if too thick.

Step 8

The icing should be fairly thick, but pourable. Spoon or drizzle over the cooled cake, and serve.