2/3 cup granulated sugar; 1 and 1/2 cup flour; 1 stick butter: 1 tsp. baking powder; 1/8 tsp. salt; 1 tsp. vanilla; 1/4 cup sour cream; 3 egg yolks; 3 whipped egg whites; 1 cup raspberries; 1 tsp. grated lemon peel; powder sugar for dusting
Preheat oven to 350 degrees. Separate the egg yolks from the whites. Place the yolks in a large mixing bowl and the whites in a small mixing bowl. Add the butter and sugar to the bowl with the egg yolks. Using an electric mixer, cream the egg mixture until flight and fluffy. Add the vanilla. Fold in the sour cream.
In another large mixing bowl, combine the flour, sugar, baking powder, salt, and lemon peel. Gradually combine to the bowl with the wet ingredients. Using a hand mixer, mix on medium speed until combined.
Using a hand mixer, mix the egg whites on medium high speed until still peaks form. Fold into the cake batter. Pour batter into a greased 9 inch pie pan. Use a spatula to spread batter evenly in the pan. Place the raspberries on the of the cake, dipping each berry into the batter so the just the top is poking out.