Loaf

Preheat and Prepare: Start by preheating your oven to 350F. Grease and line a 9×4 inch loaf pan with baking paper.

Cream Butter and Sugar: In a large bowl, zest 2 lemons into the sugar. Add the butter and using an electric whisk or stand mixer, cream the butter and sugar together until light and fluffy, about 2 mins.

Incorporate Wet Ingredients: Add the eggs one at a time, beating until fully combined. Then add the sour cream, milk, lemon juice, and vanilla, and whisk until fully combined.

Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Add this dry mixture to the wet ingredients and mix until just combined.

Fold in Raspberries: Toss the raspberries in the tablespoon of flour to coat lightly. Gently fold the raspberries into the batter, being careful not to overmix.

Bake: Spoon the batter into the prepared loaf pan and bake for 1hr 15mins if using frozen raspberries, or 60mins if using fresh raspberries, or until a toothpick inserted into the middle comes out clean.

Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack. Let it cool completely.

Glaze

Prepare Raspberry Puree: In a small saucepan over medium heat, cook the raspberries and lemon juice until softened and they have released their juices, forming a thick puree consistency. Strain the raspberries through a sieve or cheesecloth to remove the seeds.

Make Glaze: Sift icing sugar into a bowl and gradually add raspberry puree, whisking after each addition until you achieve the desired consistency. The glaze should be thick but pourable.

Glaze and Serve: Drizzle the glaze over the cooled cake. Allow the glaze to set for about 20 minutes before slicing and serving.