Pre-heat oven to 350 degrees and prepare a loaf pan by spraying with non-stick cooking spray and lining with parchment paper leaving some over hang to make removing cake easier.

In a large bowl combine all of the dry ingredients and whisk to remove any lumps.

In a smaller bowl combine the wet, whisk to combine well.

Pour the wet into the dry and mix using a hand mixer for 3 to 4 minutes.

Transfer to batter to the prepared loaf pan, place on middle rack in the middle of the oven, bake 35 to 40 minutes, or until toothpick inserted in the middle comes out clean.

While loaf is cooking prepare raspberry sauce by placing all ingredients into a small saucepan, bring to a boil, when it starts to boil, reduce heat to a soft boil and allow to simmer until sauce begins to thicken, about 10 to 12 minutes. When sauce has thickened, remove from heat and press through a fine mesh strainer to remove seeds. Transfer to clean bowl, cover and set aside.

While loaf is cooling mix the glaze ingredients in a small bowl. When adding the lemon juice start with 1 tablespoon, add the remaining juice 1 teaspoon at a time until mixture reaches the desired consistency. After adding the raspberry sauce mix well.

If your glaze is too thin add more powder sugar or if too thick add more lemon juice.

When loaf is cooled drizzle with the glaze.

Serve loaf with raspberry sauce, fresh berries and your choice of whipped topping. I use whipped coconut cream topping.