Raspberry loaf cake

Method

1. Heat the oven to 180°C fan/gas 6 and grease and line a 1lb loaf tin with butter and baking paper.
2. In a mixing bowl, cream the butter and sugar together with an electric whisk. Add the eggs one at a time, ensuring each one is incorporated before adding the next, then stir in the vanilla extract and lemon zest. Sift together the flour, baking powder and salt, then fold through the mixture followed by 150g of the raspberries. Pour the batter into the lined tin, then bake for 35-40 minutes until a skewer inserted comes out clean.
3. While the cake bakes, make the icing. Mash together the remaining raspberries with the icing sugar and the lemon juice, then scrape through a fine sieve to remove the seeds. Allow the cake to cool for 5 minutes, then turn it out of the tin and set aside on a wire rack to cool completely. Once cool, drizzle over the icing, then decorate with fresh raspberries.