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.

Glazed Raspberry Crumb Cake

1 stick unsalted butter, at room temperature 

2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon ground ginger

1/2 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon nutmeg

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 cup sour cream

2 cups fresh raspberries

1 cup raspberry jam 

Crumb Topping

1 1/4 cups packed light brown sugar

1 cup all purpose flour

1/2 cup rolled oats

1/2 teaspoon ground ginger

1/4 teaspoon salt

1 stick plus 2 tablespoons butter, room temperature 

Glaze

1 1/2 cups confectioners sugar, sifted

3-4 tablespoons fresh lemon juice

Preheat oven to 350 degrees. Butter a 9x13 baking dish and line with parchment paper, leaving an overhang on the long sides. Make the cake: Whisk flour, baking powder, baking soda and nutmeg in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, scraping down the sides of the bowl in between, and beat until combined. Mix in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 additions, alternating with the sour cream, beginning and ending with the flour. Beat on high speed for a few seconds just until smooth. Spread the batter in the baking dish. Arrange the raspberries evenly over the batter, pressing them in. Dollop the jam in the empty spaces, then gently smooth with a spoon so the surface is evenly covered with jam and raspberries. Make the crumb topping: Stir the brown sugar, flour, oats, ginger and salt in a medium bowl. Add the butter and work it in with your fingers to form a sandy mixture with small to medium clumps. Sprinkle evenly over the raspberry layer. Bake until puffed and set and a toothpick inserted into the center comes out with a few crumbs and a little bit of jam, 50 minutes to 1 hour. Transfer to a rack and let cool completely, at least 1 hour. Remove from the pan and cut into 12 squares. Make the glaze: Put the confectioners’ sugar in a medium bowl; add the lemon juice, 1 tablespoon at a time, until the glaze is thin enough to drizzle. Drizzle over the cake and let set. Cut into 12 squares.