Prepare the batter

• Cream the softened butter with the sugar until pale and fluffy.
• Add the eggs one at a time, beating well after each addition.
• Fold in the sifted flour, baking powder and salt.
• Pour in the milk and mix until the batter is smooth.

Add raspberries and shiso

• Gently fold the chopped shiso leaves into the batter.
• Add the raspberries and lemon juice, mixing carefully so the berries stay whole.

Bake

• Pour the batter into a buttered and floured cake pan.
• Bake in a preheated oven at 180°C until golden and a skewer comes out clean.

Cool and serve

• Let the cake cool in the pan for 10 minutes, then turn out onto a rack.
• Let it cool completely before slicing and serving.