Heat oven to 180°C.
Grease a Bundt tin and dust with flour.
Add Orange juice to milk (it will curdle, this is fine).
Cut raspberries in half, reserving 8 whole ones to decorate.
In electric mixer, whisk butter until creamy. Add sugar and beat until pale and fluffy.
Add eggs one at a time, beating after each one.
Sift dry ingredients.
With spoon, fold in half of the flour, then half of milk into batter; repeat.
Fold in raspberries and Orange Zest.
Spoon into Bundt tin and smooth off top with the back of a spoon.
Bake for 35 minutes, until golden brown. Start 35min timer
Remove from tin and place onto a cooling rack. You will ice the smooth “bottom” of the cake.
Beat butter and icing sugar together well before adding orange juice.
Spread onto cooled cake. Decorate with raspberries and some more orange zest.