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Heat the oven to 180C/160C fan/gas 4
Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through
Sift in the self-raising flour, then add the lemon zest and mix until well combined. Then carefully fold in the fresh raspberries
Line a 2 lb (about 14 x 24cm) loaf tin with greaseproof paper, then spoon in the mixture and level the top with a spoon
Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean
While the cake is cooling in its tin, mix together the lemon juice and caster sugar to make the drizzle
Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping
Leave in the tin until completely cool, then remove. Make the lemon icing by mixing the icing sugar and lemon juice together into a smooth icing. Drizzle over the top of the cake and sprinkle with the freeze-dried raspberries