Preheat the oven to 350°F.

Butter a 10-inch round spring form pan.

In a bowl, sift together the flour and baking powder.

Whisk together the sugar, zest, and eggs in a stand mixer until the mixture is pale and thick, about 5 minutes.

Add the milk, juice, butter, and olive oil and beat until smooth. Add the dry ingredients and mix well.

Pour the batter into the prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Let cool on a wire rack.

Whisk together the confectioner’s sugar and lemon juice in a bowl until smooth. I sometimes like to add lemon zest to give a bit more flavour and visual appeal.

Place the cake on a serving platter and drizzle with the glaze. Arrange berries on the top and serve.