Directions:

Place top oven rack in the center position and pre-heat oven to 350°F. Line a standard 8½” loaf pan with parchment paper cut to size with the longer edges hanging over the sides. Set aside.

Cream the butter and one cup sugar together with a hand or stand mixer in a large mixing bowl. Add the vanilla extract, applesauce, lemon juice, and lemon zest and mix until thoroughly combined.

Add the eggs, one at a time, and beat until incorporated into the mixture.

Combine the flour, baking soda, and salt in a large bowl and stir to combine. Gradually add the flour mixture to the wet ingredients a little at a time until incorporated into the batter. Use a plastic spatula to scrape the sides of the bowl while mixing.

Once the wet and dry ingredients are just blended, carefully fold the raspberries into the batter with a plastic spatula. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the remaining granulated sugar evenly across the top.

Place the loaf pan into the pre-heated oven and bake for 40-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. (Check after 40 minutes and adjust final cook time accordingly).

Remove from oven and carefully lift the parchment paper to transfer the loaf to a wire rack to cool completely.

If using, prepare the lemon glaze by combining the powdered sugar, two tablespoons lemon juice, and the lemon zest together in a small bowl. Add additional lemon juice, if desired, to adjust the consistency. Set aside.

Once cooled, drizzle the lemon glaze, if using, on top right before serving. Enjoy!