Raspberry Loaf Cake with Chambord Glaze

Preheat oven to 350°F 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.

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.

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.