Instructions
- Preheat oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together the Pastry Flour, Baking Powder, Baking Soda, and Salt.
- Cut in the cold, cubed Unsalted Butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the Granulated Sugar.
- In a separate bowl, whisk together the Large Eggs, Lemon Juice, Lemon Zest, and Vanilla Bean Paste.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the Crème Fraîche and Raspberries.
- Pour batter into the prepared loaf pan.
- To make the Almond Streusel, combine the Almond Flour, Granulated Sugar, and cold, cubed Unsalted Butter in a small bowl. Cut in the butter until crumbly. Stir in the Sliced Almonds.
- Sprinkle the Almond Streusel evenly over the batter.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
