Best Ever Lemon Raspberry Loaf Cake

1. Get out and measure your ingredients.
2. Line an 9x5 loaf pan with parchment paper leaving the sides longer for a quicker way to remove the loaf later, and spray uncovered areas with non-stick spray (you can also spray the full pan with non-stick spray first, it will help keep the parchment tighter).
3. Preheat the oven to 325 degrees F.
4. In a small bowl whisk 1 ⅓ cup flour, baking powder and baking soda. Set aside.
5. In another small bowl combine rinsed raspberries and 1 tablespoon of flour.
6. Gently fold until combined and set aside. If topping the loaf with raspberries, set aside an additional 10-12.
7. On the lowest setting of a stand mixer, with the paddle attachment beat sugar, vanilla Greek yogurt, melted salted butter, lemon juice and zest until it is well mixed and looks like a custard.
8. Add in both eggs and mix for about 60 seconds, still on low.
9. With the mixer on the lowest setting, add in the dry ingredients for another 60 seconds.
10. Until dough is formed.
11. With a spatula, carefully add in your raspberries to evenly distribute.
12. Gently fold until raspberries are totally incorporated.
13. Pour the loaf mixture into the prepared pan.
14. Bake for about 45 minutes, or until a toothpick comes out moist from the center, with a few crumbs or bits.
15. Cool the loaf pan on a wire rack for 15 minutes. Next, remove the loaf from the pan to cool completely on top of the rack.

Make the Glaze

1. Once your loaf is cool, start your glaze by whisking icing sugar and lemon juice until you have reached the desired consistency. If the loaf is still too warm the glaze will become thinner and may run off.
2. Drizzle or spread glaze all over your loaf.
3. Slice and serve.
4. Enjoy every bite!