Preheat oven to 180℃, grease and line a 2 lb / 900g loaf tin.
Cream the butter and sugar together until light and fluffy.
Add one egg at a time with 1 tbsp of flour to prevent curdling, continue mixing, pour in vanilla extract and mix in remaining flour and ground almonds, gently fold in fresh raspberries and zest ½ lemon.
Spoon the mixture into the prepared baking tin and smooth the top, bake in the middle shelf for 45 mins – if the top is browning too quickly pop a piece of tin foil loosely over the top.
Once baked, allow to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely. Whilst the loaf cake is cooling, prepare the icing.
Sieve the icing sugar into a large bowl and gradually add water for a smooth consistency, add in chopped Ballyhoura freeze dried raspberries.
To decorate, drizzle the icing over the loaf cake and garnish with dried raspberries.
Serve and enjoy.