In a medium bowl combine flour, baking powder, and salt. Set aside.
Mix Dry Ingredients
In a separate bowl cream the butter and sugar so it is nice and fluffy, then add in eggs.
Cream the Butter and Sugar
Next you are going to mix in your lemon zest and juice into the butter mixture.
Add the Lemon
Fold in the combined flour mixture into the wet mixture.
Fold in Dry Mixture
Gently fold in the Greek yogurt, till you get a smooth consistency.
Add Greek Yogurt
Gently fold in the raspberries, being careful to not destroy all the raspberries so you still get raspberry chunks.
Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack.
In a bowl combine powdered sugar, lemon juice, and lemon zest. Whisk together if the mixture is too thick add a splash of lemon juice at a time until desired consistency.
Make a Glaze
Pour the glaze over the cake and smooth it out with a spoon or spatula and let the glaze fall over the sides.
Glaze the Cake