Step 1 Preheat oven to 180°C. Line a 20cm tin with baking paper.

Step 2 Beat spread and sugar together until thick and pale. Add eggs one at a time, then add flour and mix well. Add the almonds, lemon zest and juice, and vanilla. Stir gently until well combined. Add raspberries and gently mix.

Step 3 Pour mixture into tin. Bake for 25 minutes, until cake is just firm and spongy to the touch and a skewer comes out clean. Keep an eye out during cooking. If necessary, cover cake with foil to stop the top browning too much. Cool in the tray for a few minutes before easing out and cooling on a rack. Serve dusted with icing sugar and decorate with fresh berries.