Instructions:
Preheat oven to 350 degrees and grease 9×5 inch loaf pan
In a mixing bowl, beat butter and honey, then add lemon zest, lemon juice, eggs on at a time, vanilla and sour cream and mix.
In a medium bowl mix together flour, baking powder, baking soda and salt. Slowly add dry ingredients to butter mixture and mix until just combined. Batter will be lumpy, don’t over mix. Fold in freeze dried raspberries using a spatula and then scoop batter into the greased loaf pan.
Bake for 35-40 min on center rack of preheated oven. Once finished baking remove from pan and cool on wire rack.
To prepare glaze add lemon juice, honey and pinch of salt to bowl to a mixing bowl. Mix on low setting and slowly add in powdered sugar. Stopping to scrape down the sides of the bowl with a rubber spatula. Once combined drizzle onto completely cooled loaf and garnish with crushed dried raspberries and lemon zest. Serve immediately or store in airtight container for 2-3 days.
