Preheat oven to 350°F. If your oven has a convection setting, use it. Line a springform pan with parchment paper and grease with butter or cooking spray.

In a medium bowl, mix 2 cups flour with baking powder.

In a large bowl, whisk together white sugar, melted butter, and eggs until light and fluffy, about 1-2 minutes.

Mix in Greek yogurt and vanilla extract just until combined.

Gradually add the flour mixture to the wet ingredients, whisking just until combined. Do not over-mix.

In the same bowl used for dry ingredients, toss ⅓ of the raspberries with 1 tablespoon of flour.

Carefully fold the flour-coated raspberries and 1 tablespoon of lemon zest into the batter.

Pour the batter into the prepared pan. Sprinkle with remaining lemon zest and arrange the remaining raspberries on top in a circular pattern.

Bake on the middle rack for about 45-50 minutes with convection or up to 1 hour without, until a tester comes out clean.

Let the cake cool in the pan on a wire rack for 30 minutes, then release from the pan. Remove the parchment paper and transfer the cake to a plate.

Serve dusted with powdered sugar and topped with fresh raspberries.