• 250 g(9 oz) butter, softened
• 280 g(10 oz/1¼ cups) caster (superfine) sugar
• 3 eggs
• 310 g(11 oz/2½ cups) plain (all-purpose) flour
• 1½ teaspoons baking powder
• finely grated zest and juice of 1 lemon
• 185 ml(6 fl oz/¾ cup) pouring (single) cream
• 1 teaspoon vanilla extract

Filling

• 100 ml(3½ fl oz) whipping cream
• 2 teaspoons icing (confectioners’) sugar
• 100 g(3½ oz) greek-style natural yoghurt
• 100 g(3½ oz) raspberries, halved
• icing (confectioners’) sugar, for dusting

Preheat the oven to 170°C (325°F/Gas 3) and butter and flour a 30 × 11 cm(12 × 4 inch) loaf tin.

Cream together the butter and sugar until light and fluffy. Beat in the eggs one by one. Sift in the flour and baking powder, then add the lemon rind, lemon juice, cream and vanilla. Whisk well to get a smooth batter.

Spoon into the loaf tin and bake for about 1 hour 10 minutes, or until a skewer poked into the centre comes out clean. If the top looks like it’s getting too brown before the cooking time is up, cover it with foil. Remove and leave to cool completely in the tin.

For the filling, whip the cream and icing sugar together until the cream holds peaks, then fold the yoghurt through. Cut the cake like a loaf of bread into slices about 5 mm(about ¼ inch) thick. Spread half the slices with cream, and then top with the raspberries and the rest of the cake slices to make sandwiches. Dust with icing sugar to serve.