Preheat the oven to 325 degrees Fahrenheit. Spray an 8x4-inch loaf pan with baking spray and line with a piece of parchment paper that covers the bottom and long sides, with an inch or so extending past the top of the pan (these will be the "handles" to lift the loaf out of the pan).

In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment at 4 or 5, cream the butter with the sugar at medium speed until light coloured and fluffy. Get an arm workout here it should cream for about 3 minutes.

Beat each egg in one at a time, not adding the next egg until the previous is mixed in completely- scraping down the sides of the bowl, as needed.

Beat in the lemon zest, lemon juice and vanilla.

In a separate bowl, whisk together well the flour, salt, baking soda and baking powder.

With the mixer on low, add the flour mixture to the butter mixture alternately with the sour cream, starting with 1/3 of the flour, 1/2 of the sour cream, 1/3 of the flour, last of the sour cream, then finally the last of the flour.

In a medium bowl, add the raspberries, 2 tablespoons flour, and toss lightly to combine (coating berries in flour helps to reduce sinking while baking).

Add the raspberries to the batter and fold very lightly to combine.