For the raspberry yogurt cake, preheat the oven to 175 °C hot air. Grease a loaf pan . Separate the eggs. Beat clear to snow. Cream yogurt, sugar, vanilla sugar and yolks well.
Carefully stir in oil-milk mixture slowly. Mix spelt flour, baking powder and a pinch of salt, and slowly fold into the yogurt mixture alternately with the snow. Finally, briefly fold in the raspberries.
Now pour the batter into the prepared pan. Bake for about 50-60 minutes, let cool briefly and turn out of the mold.
In the meantime, prepare the glaze: Mix powdered sugar, lemon juice and hot water, pour over the cooled cake.