Lemon raspberry loaf

Instructions

1. Heat oven to 190°C (375°F) and grease a 20 cm x 10 cm (8 in x 4 in) loaf pan with non-stick cooking spray and coat lightly with flour.
2. Add the sugar to a large bowl or the bowl of your stand mixer and add zest. Using your hands, rub the lemon zest into the sugar until very fragrant and the sugar starts to turn a light yellow colour. Add in the butter and beat on high for 3 to 4 minutes until light and fluffy. Add in the eggs one at a time, beating well after each addition, then beat in the vanilla and almond extracts.
3. Stir in the sour cream and lemon juice.
4. Set out two bowls and add the flour to one and the raspberries to the other. Scoop a scant tablespoon of the flour onto the raspberries, toss gently to coat, and set aside. Add the baking powder and salt to the bowl of flour and whisk to combine. Add the dry ingredients into the wet, stirring just until combined.
5. Add about a third of the batter into the prepared pan and spread into an even layer. Scatter over half of the flour-coated raspberries then continue layering in the batter and raspberries, ending with a layer of batter.
6. Bake the loaf for 60-70 minutes or until peaked, golden brown, and a toothpick inserted into the centre comes out clean. Set aside to cool completely.
7. When cool, prepare the glaze. Mash or blitz the raspberries with 3 teaspoons (15 ml) of water into a puree then pass through a fine mesh sieve to remove the seeds. Add the raspberry puree to the icing sugar along with the lemon juice and almond extract and stir into a smooth glaze, adding more water or sugar if needed to reach a thick but pourable consistency.
8. Pour the glaze over the loaf and allow it to set up before slicing and serving.