Lemon Raspberry Loaf Cake

Preheat the oven to 350 degrees. Spray a 9 x 5 x 3" loaf pan with non stick spray and set aside.
Sift 1 3/4 cups of flour, 1/2 tsp of salt, 1 tsp of baking powder and 1/4 tsp of baking soda together in a small bowl. Set aside.
Cream 1/2 cup of softened, unsalted butter and 1 1/4 cups granulated white sugar together in a large bowl.
Then add in 3 eggs and 1/2 tsp vanilla and mix with an electric mixer until light in color and fluffy, 2-3 minutes.
Next add in 1/2 cup of buttermilk, 1/2 cup of sour cream, 2 tbsp lemon juice and 1 tbsp lemon zest and combine.
Add the dry ingredients to the wet ingredients and combine.
Finally, fold in the raspberries.
Pour the batter into the prepared loaf pan and bake for 65-70 minutes, or until a toothpick comes out clean from the center.
Let the loaf cake cool in the pan for 20 minutes, then transfer it to a cooling rack to completely cool.

While the loaf cake cools make the lemon raspberry glaze. Puree 1/4 cup or fresh raspberries then press the raspberry puree through a sieve.
Sift 2 1/4 cups of powdered sugar into a bowl and add in the strained raspberry puree and 3 tbsp of lemon juice. Mix until smooth.
Once the loaf cake is cooled, pour the glaze over it and allow it to set. Then serve the loaf cake!
The loaf cake will stay fresh for three days in an airtight container.