Preparation

  1. Preheat oven to 350°.

  2. In a small bowl, toss raspberries with corn starch and flour.

  3. In a large bowl, cream together butter and sugar. Add eggs and mix again. Beat in lemon juice and zest.

  4. Add dry ingredients and while mixing together, add sour cream in increments (technically you’re supposed to alternate adding dry ingredients and sour cream but…that’s a lot of fuss).

  5. Gently fold in raspberries.

  6. Spray an 8x4 bread pan with oil, wipe the oil with a paper towel to evenly spread the oil and dust flour on the oil to insure the bread does not stick to the pan.

  7. Spoon batter into prepared loaf pan and spread evenly.

  8. Bake for at least an hour or until knife is inserted into center and comes out clean. It took my oven 90 minutes, be patient and check often around the 60 minute mark.

  9. Combine all glaze ingredients, insure to beat mixture thoroughly to avoid powdered sugar lumps.

  10. Cool loaf completely before adding glaze.