Preheat the oven to 350 degrees F / 175C degrees. Grease and line a 25x10cm loaf pan with parchment paper.

Wash and pat dry the raspberries.

Combine all the wet ingredients in a large bowl and stir until sugar has dissolved.

In another bowl, whisk all the dry ingredients except raspberries . Pour the wet mixture over the flour mixture and whisk until just combined.

Add corn starch and raspberries to a medium bowl and toss to coat. Gently fold raspberries into cake batter, until just combined.

Drop the batter into prepared pan.

Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean.

Let cake cool 10 minutes in the loaf pan before transferring to a cooling rack. Let it cool completely before slicing/glazing.

Glaze: Mix the powder sugar with plant milk and lemon juice. Spoon glaze over cooled cake.