Little lemon and raspberry cakes

Ingredients

• 140 gram butter, softened
• 1 cup caster sugar
• 1 teaspoon vanilla extract
• 2 tablespoon lemon zest
• 2 large eggs, at room temperature
• 1/2 cup sour cream
• 1/4 cup milk
• 1 3/4 cup plain flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• pinch of salt
• 1 cup raspberries, dusted in 1 tbsp flour
• yoghurt or ½ cup sour cream with 1 tbsp brown sugar to serve