Black Raspberry Loaf Cake

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
3. In a large bowl, cream the softened butter and granulated sugar until pale and fluffy (about 3 minutes).
4. Beat in the eggs one at a time, followed by the vanilla extract and sour cream, mixing until the batter is smooth.
5. Gently stir the dry ingredients into the wet batter using a spatula; stop the moment no streaks of flour remain.
6. In a small bowl, toss the black raspberries with one tablespoon of the flour mixture to prevent sinking.
7. Gently fold the floured berries into the batter using a wide spatula, ensuring even distribution.
8. Pour the batter into the prepared loaf pan and bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
9. Prepare the glaze by whisking together powdered sugar, lemon juice, and melted butter until smooth, then drizzle over the cooled cake.