Lemon Raspberry Loaf Cake

1. Preheat oven to 350º F.
2. Prep a 1 lb loaf pan by coating it with cooking spray and lining it with parchment that slightly overhangs on each side.
3. In a stand mixer fitted with a paddle attachment, combine the butter, sugar, and lemon zest for 2-3 minutes on medium speed until light and fluffy.
4. Add eggs, one at a time, scraping down the sides of the bowl with your spatula as needed.
5. Add in the lemon juice and sour cream and mix until combined. Scrape down the sides of the bowl.
6. In a medium bowl whisk together the flour, baking powder, and salt.
7. If using fresh raspberries, break them up into smaller pieces and add them to the flour mixture. If using frozen, just gently fold them in as is.
8. With the mixer on low, add in the flour mixture and mix just until combined.
9. Bake the loaf for 50-55 minutes until a toothpick or knife inserted into the center comes out clean.
10. Cool for 30 minutes on a cooling rack before gently running a knife along the edges and carefully using the overhanging parchment to lift the cake out of the pan.

Lemon Glaze

1. Sift the powdered sugar into a medium bowl.
2. Add in the lemon juice and whipping cream and whisk together.

Assembly

1. Once the cake has cooled, use a spoon to carefully drizzle the lemon glaze in a zig zag motion over the cake.
2. Enjoy!