Raspberry Butter Cake

150g butter, softened
1 cup caster sugar

½ tsp vanilla extract
3 eggs
1 ¾ cups self-raising flour
1 tsp baking powder
½ cup milk
200g raspberries thawed if frozen

Line a 22cm cake tin with baking paper. Beat butter and sugar until pale and creamy. Add the vanilla then eggs one at a time, beating well after each addition. Sift the flour and baking powder and then add the milk and raspberries, and gently stir until the mixture is just combined. Pour into the cake tin and bake @ 180 degrees for 45 minutes or until cooked when tested with a skewer. Cool the cake completely before decorating with the whipped cream, raspberries and icing sugar.