Bake 170C/(150C fan) 25-30 mins or until a toothpick comes out with a few crumbs on
Poking little holes in the cake helps the lemon syrup to seep into the cake making it super moist throughout
Wrapping the cake in cling film whilst it's still warm helps to hold in the moist whilst it cools
Scattering the raspberries on top helps stop them from all sinking to the bottom
Flipping the cake over to add the glaze give you a really smooth, flat surface to decorate
If you overbake the cake it will be drier, so keep and eye on it, as all ovens are different and the exact size of your tin will make a difference to how quickly the cake cooks
Make sure the cake is cool before adding the glaze
