Step 1

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a 9 by 5 inch loaf pan with baking or parchment paper.

Step 2

In a large mixing bowl, add oil, sugar, vanilla, eggs, lemon juice and zest. Whisk briefly to combine.

Step 3

Add flour, baking powder and yogurt. Gently mix with a wooden spoon until combined – but be careful not to over mix. Lightly stir through fresh raspberries.

Step 4

Add batter to prepared tin. Bake loaf for approximately 40-50 minutes or until a skewer inserted in the middle comes out clean. If you find the top of your loaf is browning too much, simply add a piece of aluminium foil over the top towards the end of cooking.

Step 5

To make the glaze, stir together sugar, lemon juice and milk. If the glaze is too thick, add an extra teaspoon of lemon juice. Drizzle glaze over cooled cake and serve.