Raspberry and limoncello drizzle cake

Preheat the oven to 180ºC, gas mark 4. Grease and line a 30x20cm baking tin with baking parchment. In a large bowl, use an electric hand mixer to beat together the butter and caster sugar for 2-3 minutes until light and fluffy, then beat in the lemon zest. Beat in the eggs, one at a time, until combined.

Sift over the flour and salt, then gently fold in until just combined. Gently stir in the milk and raspberries. Pour the mixture into the prepared tin and bake for 30-35 minutes until risen, golden and a skewer inserted into the centre comes out clean. Just before the cake comes out of the oven, make the soaking mixture. In a bowl, mix the lemon juice with the demerara sugar and limoncello.

As soon as the cake comes out of the oven, pierce it all over with a skewer or fork. Spoon the limoncello mixture over the top. Allow to cool completely in the tin before slicing to serve.