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Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.
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Beat together the butter, sugar, and salt till smooth.
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Add the eggs one at a time, beating well after each addition.
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Add the baking powder, then add the flour alternately with the milk, starting and ending with the flour. Mix until smooth. Stir in the zest or lime oil.
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Spoon the batter into the prepared pan, smoothing the top with a spatula.
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Bake the cake for 25 to 33 minutes, or until the top is starting to brown and a cake tester inserted into the center comes out clean.
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While the cake is baking, make the glaze by stirring together the lime juice and sugar. Set it aside.
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Remove the cake from the oven, and set it on a rack. Use a skewer or toothpick to poke the top all over. Don't poke all the way to the bottom of the pan; just about halfway down.
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Stir the glaze to combine, and immediately brush it onto the hot cake; be generous. Let it sink in for about 5 minutes, then brush on more glaze, continuing until all the glaze is used up.
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If you're using the sugar topping, shake the coarse sugar in a jar with the lime oil, till well combined. Sprinkle the sugar atop the glazed cake, gently pressing it in with your fingers.
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Allow the cake to cool completely before slicing.
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To make the raspberry topping, stir together completely thawed raspberries with pie filling enhancer (if you're using it), and sugar to taste.
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Serve squares of cake with a dollop of raspberry sauce on the side.
