Raspberry Lemon Cake Bars

Preheat your oven to 350 degrees F. Line a bread pan (8x4) with parchment paper and set aside. Using an electric mixture, whisk together the cashew butter and sugar until light and fluffy. Pour in the plant-based milk, vanilla and lemon juice. Whisk until fully combined. Fold in 1 cup of flour, baking powder and salt - this will take a little muscle. Once combined, toss the chopped raspberries in the remaining 1 tbsp of flour and fold them into the batter. Press the batter into your prepared baking pan and bake for 35 minutes or until done. Let cool completely before glazing. To make the glaze, whisk together the glaze ingredients until nice and smooth.