Preheat the oven to 350°

Grease a 9×5-inch loaf pan and line with parchment paper. Set aside.

Whisk together the flour, baking powder, and salt. Set aside.

Using a handheld or stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Add the sugar and beat until combined. Mix in the eggs, one at a time, beating well after each addition.

Mix in the sour cream, lemon extract, zest, and VERY BERRY RASPBERRY LIQUEUR then gradually mix in the dry ingredients until combined.

Pour the batter into the prepared pan, spread out.

Bake for 50 – 60 minutes, or until a toothpick inserted into the centre comes out clean. Cover loosely with aluminium foil halfway through baking to prevent the cake from browning too much. JUST AS it comes out of the oven drizzle the cake with VERY BERRY RASPBERRY LIQUEUR.

Leave to cool completely in the pan before slicing and serving.

Slowly add the lemon extract and LIQUEUR to the powdered sugar until it’s smooth and pour over cooled loaf cake.