Preheat the oven to 180°C.
Grease and dust a 9X5 inch loaf pan. Or line it with parchment paper.
Sieve flour, salt and baking soda together. Keep on the side till required.
Cream sugar and butter together till it is light, fluffy and creamy.
Add the lemon juice and zest. Mix well.
Add one egg and whisk.
Then add the other egg and whisk the mixture.
Add half of the flour mixture. Mix till flour is incorporated into the creamy mixture. Do not over mix.
Add half of the sour cream and mix well.
Add the remaining sour cream and mix well.
Add the remaining flour and mix till it is incorporated into the creamy mixture. Do not over mix.
If the cake mixture appears a bit stiff add 2-4 tbsp of water or milk. I had to add 2 tbsp of water.
Fold in the raspberries gently.
Pour the batter into the prepared tin or pan.
Bake the cake for 60 minutes or till it is done. Insert a skewer into the middle of the cake. If it comes out clean, the cake is done.
If the cake browns too quickly at the top then cover the pan with aluminum foil.
Allow the cake to cool down in the pan or tin.
Using a spatula, loosen the sides of the cake.
Remove from the tin or pan and allow it to cool completely on a wire rack.