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Preheat oven to 350 degrees and line a loaf pan with parchment paper and spray with cooking spray.
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In a small bowl, toss raspberries with corn starch; set aside.
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In the bowl of your mixer, cream together butter and sugar until light and fluffy, about 3 minutes.
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Add eggs, one at a time, mixing throughly before next addition.
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Beat in the lemon juice and zest.
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In a separate bowl, combine flour, baking soda, and salt.
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Alternatively add the dry flour mixture and the sour cream to the butter mixture, mixing until just combined.
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Stir in raspberries.
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Spoon batter into the prepared loaf pan and spread evenly.
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Bake loaf for 55-60 minutes, or until a knife is inserted into the center and comes out with only a few moist crumbs.
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Remove from oven and cool completely.
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Once cooled, remove loaf from pan and paper.
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Place on a wire rack or the serving tray.
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Whisk together the powdered sugar and lemon juice until smooth.
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Pour glaze over loaf and allow to set for 5 minutes.
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Garnish with fresh raspberries, if desired.