Preheat the oven to about 160C Fan / 180C and line a 2lb loaf tin with non-stick baking paper.

Cream together your butter and sugar until pale, light and fluffy.

Gradually add the eggs a little at a time, beating thoroughly throughout - at this point also add your lemon zest and juice.

Fold in your gluten free flour, xanthan gum and baking powder a little at a time. Alternate this with the yoghurt until both the yoghurt and gluten free flour are fully combined.

Coat your raspberries for the cake in a little flour (no more than a tbsp is needed).

Spoon in about a third of the cake mix into the loaf tin followed by half the raspberries.

Spoon another third of the cake mix on top, followed by the rest of the raspberries. Then add your remaining cake mix.

Bake for about 50-55 minutes (or up to 65 minutes sometimes), make sure you check it is fully cooked with a skewer as it sometimes take a little longer (I also like to cover the top with foil if the cake looks to be browning too quickly).

Allow to cool in the loaf tin for about 15 minutes before leaving to completely cool on a cooling rack.

Next up make your icing. Mix your icing sugar with lemon juice until silky smooth and little thick - not runny or watery! Start with a tbsp of lemon juice and then gradually add more as you feel necessary, until your get a fairly thick but smooth glace icing.

Take a tbsp or two of the icing and place it in a separate bowl. Add a drop of pink or red food colouring to the small bowl to create a pink coloured icing.

Place your white icing all over the cooled cake, it can dribble a little over the edges but it shouldn't be running off. It is does, or it goes see through, you have made it too thin and should've had less liquid (or added more icing sugar to thicken it).

With a small spoon, add some of the pink icing on top of the white icing and using a skewer, feather it / swirl it around to create a pattern. Allow the icing to completely set.

Finish with fresh raspberries on top.

It's now ready to slice, enjoy!