• Preheat oven to 350 degrees F

Prepare the baking pan:

• Rub the inside of a 9in by 5in loaf pan with butter. Cut a piece of baking parchment to fit the bottom of pan and place inside. Grease paper. Dust the inside of pan with flour, tapping out any excess.

For the cake batter:

• Sift the flour, baking powder, baking soda, and salt into a bowl.
• In the bowl of a standing mixer using the paddle attachment, cream butter for 2 minutes on medium-low speed. Scrape down bowl.
• Slowly add sugar and continue mixing for 5 minutes, scraping down the bowl twice.
• Add eggs, one at a time, mixing for 1 minute between each addition and scraping bowl between each addition.
• On low speed, alternately add sifted ingredients in 3 additions and sour cream in 2 additions, beginning and ending with the dry ingredients. Mix until combined, scraping down bowl frequently.
• Add vanilla, lemon juice, and lemon zest. Mix to combine.
• Pour ⅓ of batter into prepared pan.
• Toss berries with ½ tablespoon flour to coat. Gently stir into batter with a rubber spatula.
• Pour rest of batter into prepared pan.
• Bake until golden brown and done. A toothpick inserted into the middle should come out clean. About 1 hour 15 minutes.
• Remove cake from oven and let cool on a rack for 10 minutes.
• Carefully invert cake onto a cooling rack. Remove baking paper. Invert cake onto another cooling rack, right side up.
• Using a toothpick, poke holes all over top and sides of cake.
• Gently brush Lemon Wash Glaze over top and sides until all is absorbed.
• Let cake cool completely.
• Top with Creamy Lemon Glaze.

For the Lemon Wash Glaze:

• Combine sugar and lemon in a small saucepan. Bring to a boil, stirring to dissolve sugar. Turn off heat and set aside.

For the Creamy Lemon Glaze:

• Prepare just before using
• Combine the confectioners' sugar, lemon zest, lemon juice, and cream in a mixing bowl. Whisk until smooth.