Preheat the oven to 170 degrees c Line a 9" springform pan ot cake tin with a push up bottom with parchment paper and grease the sides of the pan.

Place the reasberries in a large mixing bowl and dust with corn flour until they are well coated and set aside.

In your mixer cream together the butter, sugar, vanilla and lemon zest until light and fluffy which takes about 3 minutes. Add the eggs, one at a time, and mix well after each addition.

Add the cottage cheese to the creamed ingredients and mix again until batter is most creamy.

In a separate bowl, combine the flour and baking powder. Remove the creamed mixture bowl from the stand mixer and sift the dry ingredients into the batter, then fold with a spatula just until combined.

Gently stir in the lemon juice and fold in your rasberriue.

Transfer the batter into the prepared pan and spread the batter evenly to the edges.

Bake the cake in the preheated oven for 1 hour and 10 minutes to 1 hour and 30 minutes, or until a skewer inserted into the center comes out clean.

Remove the cake from the oven and cool for 10 minutes in the cake tin. Remove cake from the springform pan and peel off the parchment paper. Finish cooling on a rack. Dust about 1 tablespoon of powdered sugar over the top of the cake after cooled. Serve it warm or cool.