Loaf filled with cream and raspberries

First, preheat the oven to 170 °C and prepare a loaf pan, lining it with baking paper. Crack 4 eggs into a large bowl, add honey, and whisk with an electric mixer on high speed for 2–3 minutes until foamy.

Once the mixture is whisked, slowly pour in 50 ml of oil while continuously whisking. Then add 150 g of sour cream and lemon zest. Mix, then sift the flour with baking powder into the bowl. Using a wooden spoon, mix into a smooth batter, then pour it into the pan.

Place the pan with the batter into the oven and bake for 25–30 minutes at 165–170 °C. After baking, remove and let cool for 1 hour.