Dust the Raisins (80 gram) with a bit of flour. Set aside.
Beat Salted Butter (150 gram) and Caster Sugar (130 gram) till light and creamy. Add zest of the Lemon (1) and mix well, then gradually add Egg (3) and beat to combine, followed by Vanilla Extract (1 teaspoon).
Sift in the Baking Powder (1 teaspoon), and half of the Cake Flour (170 gram) into egg mixture, followed by the Natural Unflavored Yogurt (4 tablespoon) and remaining flour, beating until just combined. Roughly fold everything with a rubber spatula.
Add Lemon Juice (2 tablespoon) into the batter, and fold the mixture well. Then add in raisins and fold well again.
Grease and dust an 8-inch bundt pan or a small loaf pan. Line the pan with parchment paper all sides up.
Pour the batter into the pan. Bake in a preheated oven at 400 degrees F (200 degrees C) for 10 minutes.
Lower temperature to 180 degrees C (350 degrees F) and bake for another 30 minutes, test with a skewer till it comes out clean.
Allow cake to cool in pan for 10 minutes and place it on wire rack to cool completely.
Dust some Powdered Confectioners Sugar (to taste) over cake before serving.