Raspberry Lemon Loaf Cake with Raspberry Glaze

Preheat the oven to 350°F (180°C). Grease a 9x5-inch (23x13 cm) loaf pan and line with parchment paper, leaving a couple inches of overhang on each side. Set aside.
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
In a medium bowl, add the sugar and lemon zest. With clean hands, massage the lemon zest and sugar together, about 1 minute. This helps to release the natural oils in the zest.
Add the lemon juice, melted butter, sour cream, eggs, and almond extract. Whisk until throughly combined, about 1 minute.
Pour the wet ingredients into the flour mixture and gently whisk until just combined. Scrape the bottom and sides of the bowl with a rubber spatula to make sure no flour is stuck to the bottom. Gently fold in the raspberries, being careful not to over mix.
Transfer the batter into the prepared loaf pan, smoothing out the top. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. 5 minutes before removing from the oven, loosely place a tent of foil over the cake to prevent excess browning.
Let cool in the pan for 10 minutes before lifting it out and transferring to a wire rack to cool completely, about 1 hour.

In a small bowl, muddle the raspberries until they turn into a pulp. You can use a fork to do this if you don't have a muddler.
Using a fine mesh sieve, strain the raspberry pulp until you get 1 tbsp of raspberry juice out. Discard the seeds.
In a medium bowl, whisk together the raspberry juice, lemon juice, and powdered sugar until the mixture is thick and ribbony.
Pour over the cooled loaf cake.