Mix flour, sugar, salt, baking powder and lemon zest. In another container, beat the melted cold butter, eggs, yolk, 3 tablespoons of lemon juice and vanillin. Pour this mixture into the floury and mix to a homogeneous consistency.
Add the diced raspberries into the dough and mix. Cover a small baking dish with parchment. Place the dough there, smooth and bake for 25-30 minutes at 180 ° C.
Whip the remaining lemon juice and powdered sugar. Cover the frosted cake with frosting and put it in the fridge for an hour, until the glaze hardens.
