Lemon Raspberry Loaf

2 cups all purpose flour

1 cup granulated sugar

1 lemon, zested

1/2 cup unsalted butter, at room temperature

3 eggs, at room temperature

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/2 cup sour cream

1/4 cup lemon juice (about 1 lemon)

1 cup raspberries

1 1/2 teaspoons baking powder

1/4 teaspoon kosher salt

Glaze -

1/2 cup raspberries

1 to 2 tablespoons water

1 teaspoon corn syrup, optional

1 to 1 1/2 cups confectioners sugar

1 tablespoon lemon juice

1/4 teaspoon almond extract

Preheat oven to 375 degrees and grease and flour an 8-by-4-inch loaf pan. In a large bowl mix together sugar and lemon zest. Add the butter and beat on high until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, beating well after each addition, then beat in the vanilla and almond extracts. Stir in the sour cream and lemon juice. In a small bowl add the raspberries. Sprinkle one 1/2 tablespoon of flour over the raspberries and toss gently to coat. Set aside. In a medium bowl combine flour, baking powder and salt, whisking to combine. Add the dry ingredients into the wet, stirring just until combined. Add about a third of the batter into the prepared pan and spread into an even layer. Scatter over half of the flour coated raspberries and continue layering in the batter and raspberries, ending with a layer of batter. Bake the loaf until golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Set aside to cool completely. When cool, prepare the glaze. Mash the raspberries with 1 tablespoon of water and the corn syrup, if using, into a puree, then pass through a fine-mesh sieve to remove the seeds. Add the raspberry puree to the confectioners’ sugar in a medium bowl along with the lemon juice and almond extract and stir into a smooth glaze, adding more water or confectioners’ sugar if needed to reach a thick but pourable consistency. Pour the glaze over the loaf and allow it to set up before slicing and serving.