Preheat the oven to 350F. Line the bottom of the 8-inch springform pan with parchment paper and grease the sides.

In a medium bowl, combine all-purpose flour, vanilla protein powder, and baking powder.

In a large bowl, combine eggs and egg white with granulated sugar, melted butter. Whisk them well together until all the ingredients are well combined.

Now, add in Greek yogurt, vanilla extract, lemon zest, and whisk until combined.

Add the flour mixture slowly to the egg mixture, sift it using a sieve, and gradually mix with a whisk until all of the ingredients are combined. Do not overmix. The batter you’ll form will be thick, especially if you use protein powder.

Add 2/3 cup of raspberries to the bowl where you had the flour. Add 1 tbsp of flour and oat the raspberries in it.

Now, gently fold raspberries into the batter.

Transfer the batter into the springform pan. Level it out and top up with the remaining ½ cup of raspberries.

Bake in the center of the oven for 40-45 minutes until the toothpick comes out clean when you insert it in the middle of the cake. If not done, bake for another 5-10minutes.

Remove the cake from the oven and let it cool inside the springform for 30 minutes. Then, remove the cake from the springform.

Optional: dust with powdered sugar, add fresh raspberries, and grate a little bit of lemon zest on top of the cake before serving.