Grease and lightly flour a 1.4 litre (6 cup) fluted Bundt tin. Preheat the oven to 180`c.

Put the butter substitute and sugar into a bowl and beat well using an electric mixer until the mixture is very light and fluffy. Add the eggs a little at a time, beating well between each addition. Add a little flour if the mixture starts to separate. Add the vanilla extract and lemon zest. Mix together the flour, baking powder and salt and stir half into the butter mixture together with half of the Greek yogurt. Beat well together. Add the remaining flour and Greek yogurt and mix well. Spoon ½ of the cake mixture into the prepared tin and even out. Carefully sprinkle over ½ of the raspberries, and pour over the remaining cake batter. Bake in the oven for 35-40 minutes. When cooked, remove the cake from the oven and allow to cool in the tin for 5 minutes. To make the lemon glaze put all the ingredients into a small pan. Bring to the boil then reduce the heat a little and simmer for 5 minutes. Remove from the heat and allow to cool slightly. Turn the cake out onto a wire rack over a tray. Pour or brush half of the glaze over the cake. Leave to soak in. Then pour the remaining glaze over the cake. Leave until completely cold and decorate the top with the remaining raspberries before serving.