Step-by-Step Instructions for Raspberry Loaf Cake

1. Prepare the Loaf Pan

• Preheat your oven to 350°F (175°C).
• Lightly spray a 9x5-inch loaf pan with nonstick cooking spray and dust it with flour, tapping out any excess.

2. Make the Batter

• Cream Butter and Sugar: In a large mixing bowl, beat the butter, granulated sugar, and lemon zest together until light and fluffy.
• Add Eggs and Extracts: Beat in the eggs, one at a time, followed by the vanilla and almond extracts.
• Incorporate Wet Ingredients: Mix in the sour cream and lemon juice until smooth.
• Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
• Fold Together: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
• Add Raspberries: Gently fold in the raspberries, being careful not to crush them.

3. Bake the Loaf

• Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
• Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
• Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

4. Make the Glaze

1. In a bowl, whisk together the confectioners’ sugar, milk or cream, and almond extract until smooth.
2. Add a drop of white food coloring if desired, and mix until evenly combined.
3. Adjust the consistency by adding more sugar (for thickness) or milk/cream (for thinness).
4. Drizzle the glaze over the cooled loaf cake and let it set before serving.