Preheat the oven to 350°F. Grease an 8x4 loaf pan with butter and line with parchment, leaving enough parchment hanging over the sides to make pulling the loaf out easier. Set aside.
In a medium bowl, sift and whisk together the flour, baking powder, and salt.
In the bowl of a stand mixer, cream the butter and sugar together until creamy, ~3-4 minutes. Beat in one egg at a time, until fully incorporated, scraping down the sides as necessary. Add the lemon juice and zest, and mix until homogenous.
With a rubber spatula, fold in the dry ingredients just until smooth. Repeat with the Greek yogurt, and then carefully fold in the raspberries.
Pour or spoon the batter into the prepared loaf pan and bake for 60-70 minutes. The loaf is done when a toothpick comes out clean. Check a few times along the way, and if the top is browning too fast, cover the edges with tin foil. When done, remove from the oven and allow to cool completely before glazing, or else the glaze will melt.
To make the glaze, combine the powdered sugar, lemon juice, and zest in a bowl and whisk together until smooth. You can adjust the juice and sugar from here if the icing is too thick or thin, depending on your preference. Drizzle the icing on the cake once the cake is completely cool.
Enjoy!
