Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a medium bowl, whisk together the Dry Ingredients.
- In a large bowl, cream together the Unsalted Butter and Granulated Sugar until light and fluffy.
- Beat in the Large Eggs one at a time, then stir in the Lemon Juice, Lemon Zest, and Vanilla Extract.
- Gradually add the Dry Ingredients to the Wet Ingredients, mixing until just combined. Do not overmix.
- Gently fold in the Raspberries.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- To make the Glaze, whisk together the Powdered Sugar and Lemon Juice until smooth. Drizzle over the cooled loaf.
