Directions 8 steps | 80 Minutes
Preheat the oven to 400°F. Grease and line a 9x5-inch loaf pan with parchment paper. Measure and prep all ingredients.
In a medium mixing bowl, cream the butter, brown sugar and white sugar together until light and fluffy about 5 minutes.
Whisk in the eggs a little at a time. Once incorporated, beat for another minute. Mix in the vanilla extract, lemon zest and pastry flour.
Mix in the baking powder and fold in the raspberries. Transfer the batter to the prepared loaf pan, tapping it three to four times to remove any air bubbles.
Bake for 25 minutes at 400°F, rotating the pan halfway. If the cake is not done, bake about 10-15 minutes more. Let cool.
While the cake is cooling, make the royal icing. Using either a hand blender with a whisk attachment or a whisk, add icing sugar and egg whites and mix for 1 1/2 minutes.
Mix in the lime juice and zest. Then mix in the corn syrup. Adjust the consistency of the icing by adding one to two tablespoons of water.
Pour the glaze over the cooled cake and refrigerate for 30 minutes. Garnish with fresh raspberries and enjoy!
226 grams of eggs is equal to about 4 1/2 large eggs.