Raspberry & Lemon Loaf

Method

For the Cake: 

1. Preheat the oven to 180°C. Grease a loaf tin and line with baking paper. 
2. In a large bowl, whisk together the flour and baking powder. Set aside. 
3. In another bowl, combine the sugar and lemon zest. Add the lemon juice, melted butter, sour cream and eggs. Whisk until combined. 
4. Pour the wet ingredients into the flour mixture and gently whisk until just combined. Gently fold in the raspberries, being careful not to over mix. 
5. Transfer the batter into the prepared loaf pan. Bake for 50-60 minutes or until a metal skewer inserted into the centre comes out clean.   
6. Let cool in the pan before lifting it out and transferring to a wire rack to cool completely. 

For the Glaze: 

1. In a small bowl, mash the raspberries until they turn into a pulp.  
2. Using a fine mesh sieve, strain the raspberry pulp until you get 1 tbsp of raspberry juice out. Discard the seeds. 
3. In a medium bowl, whisk together the raspberry juice, lemon juice and food colouring (should you wish to achieve a really pink colour) and icing sugar until the mixture is a nice thick consistency. 
4. Pour over the cooled loaf cake.