Preheat the oven to 350 degrees. Line a 9-inch loaf pan with parchment paper and set aside.
In a bowl beat eggs, sugar, and yogurt together for around 3 minutes. Slowly, pour in the oil and beat for 2 minutes.
Incorporate the lemon extract, flour, and baking powder and beat on high speed for 3 minutes.
Divide the batter in two. Add the raspberry jam to one half and incorporate it.
Pour ⅓ of lemon batter into the prepared cake pan. Top with ½ the raspberry batter and repeat the process alternating between lemon and raspberry and finishing with the lemon.
Take to the oven and bake for 60 minutes or until done.
Let it cool down completely before removing from the pan.