Step 1

In a large mixing bowl, cream together butter, sugar and 1 egg.

Step 2

Beat in second egg and beat until well combined.

Step 3

Blend in milk and stir just until combined.

Step 4

In a small mixing bowl, stir together flour, baking powder, salt and lemon rind.

Step 5

Pour the flour mixture over the batter and stir only to moisten. Do not over mix.

Step 6

Gently fold in raspberries.

Step 7

Spoon into greased 9x5x3 inch loaf pan.

Step 8

Bake in 350°F oven for 50 to 55 minutes or until cake tester inserted into the centre comes out clean.

Step 9

Cool in pan for 5 minutes, then turn out onto cooling rack.

Step 10

For the Glaze: Mash 10 raspberries with a fork. You should end up with approximately 2 tbsp. of mashed raspberries.

Step 11

Strain the purée through a small strainer, pressing with the back of a spoon.

Step 12

In a small mixing bowl, whisk together the powdered sugar, puree and 1 tbsp. lemon zest (approximately 1/2 lemon).

Step 13

If mixture is too think, add a bit more powdered sugar. If it's too thick, add a bit of lemon juice.

Step 14

Coarsely chop three to four reserved raspberries and stir into the glaze. This will add delicious small bit of raspberries throughout the glaze for even more flavour!

Step 15

(Place a sheet of parchment paper under the cooling rack for easy clean up).

Step 16

Drizzle glaze over top of loaf. Repeat with second layer until all of the glaze has been used.Cool 30 to 60 minutes before slicing. Enjoy!