Raspberry Loaf Cake With Chambord Glaze

• 1 cup Flour
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 6 Tablespoons Low-fat Buttermilk
• 1/2 teaspoons Vanilla Extract
• 2 Tablespoons Chambord
• 1 whole Lemon, Zested
• 1/4 cups Unsalted Butter, At Room Temperature
• 1/2 cups Sugar
• 1 Large Egg
• 1 cup Raspberries, Divided
• FOR THE GLAZE:
• 1/2 cups Powdered Sugar, Sifted
• 2 teaspoons Fresh Lemon Juice
• 2 teaspoons Chambord

1. Preheat oven to 350u0b0F and spray an 8 x 4-inch loaf pan with nonstick spray. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Combine buttermilk, vanilla, and Chambord in a small bowl. Beat lemon zest, butter, and sugar in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low and add egg, beating until combined. Add flour mixture in 3 additions, alternating with buttermilk mixture.
2. Spoon half of the batter into prepared pan; sprinkle with 2/3 cup raspberries and top with remaining batter. Bake for 20 minutes; rotate pan and cover loaf loosely with foil to prevent overbrowning, then continue baking another 20 to 25 minutes, until a toothpick inserted in the center comes out clean and cake springs back to the touch. Cool in pan on a wire rack for 10 minutes; carefully remove cake from pan and cool completely on wire rack.
3. To prepare glaze, whisk together powdered sugar, lemon juice, and Chambord in a small bowl. Set rack with cake over a piece of wax paper and drizzle with glaze; top with remaining raspberries. Let glaze set at least 10 minutes before serving. Store leftovers in an airtight container in the refrigerator up to 1 day.

flour, baking powder, baking soda, ubc, buttermilk, vanilla, lemon, ubc, sugar, egg, raspberries, powdered sugar, lemon juice

Taken from tastykitchen.com/recipes/desserts/raspberry-loaf-cake-with-chambord-glaze/ (may not work)