Vanilla and raspberry cake

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Bring the milk with the vanilla seeds to the boil and let it infuse for 1 hour.
Beat the egg yolks with the sugar and lemon zest until they become glossy.
Pour in the melted and cooled butter, continuing to beat until it’s incorporated, then pour in the milk mixture, add the flour with the salt, and mix.
Beat the egg whites until stiff peaks form.
Add to the mixture, stirring with circular movements from bottom to top.
Add the raspberries to a 23 cm diameter baking pan lined with baking paper and bake for 1 hour at 160 °C (or until golden brown).
Slice the cake and serve it with powdered sugar. Enjoy!