Step 1

Position rack in centre of oven and preheat to 175°C (155°C fan-forced). Lightly grease a 10cm x 20cm (base measurement) loaf pan and line with baking paper, allowing sides to overhang. In a medium bowl, whisk the flour, baking powder and salt.

Step 2

Using an electric mixer, beat the butter, caster sugar, lemon rind and vanilla on medium-high speed for 5 mins or until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Reduce speed to low and add the flour mixture and milk, in 2 batches, beating until just combined. Add 250g raspberries and gently fold to combine. Spoon the batter into the prepared pan and smooth the surface.

Step 3

Bake, covering loosely with foil to prevent overbrowning if necessary, for 11/4 hours or until a skewer inserted into the centre comes out with just a few moist crumbs attached. Transfer the cake in the pan to a wire rack and set aside for 10 mins to cool.

Step 4

Using a skewer, pierce 15-20 holes evenly over the surface of the cake. Reserve ½ tbs lemon juice. Gently brush the cake with remaining lemon juice. Set aside to cool completely before transferring to a wire rack.

Step 5

In a small bowl, mash 1/3 cup (50g) raspberries with a fork. Strain through a fine sieve into a jug. Discard solids. In a medium bowl, whisk icing sugar, reserved lemon juice, extra milk and 1 tbs raspberry puree until glaze is thick and ribbony. Pour glaze over the cake and set aside for 1 hour to set.

Step 6

Transfer cake to a serving platter. Arrange remaining raspberries over the top of the cake and dust with icing sugar to serve.