Preparation: Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper for easy removal.

Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each addition. Stir in lemon zest and vanilla extract.

Mix Wet and Dry: In a small bowl, combine the lemon juice and milk. Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture, starting and ending with the dry ingredients. Mix until just combined.

Prepare Raspberries: Toss the raspberries with 1 tablespoon of flour to prevent them from sinking in the batter.

Fold in Raspberries: Gently fold the raspberries into the batter.

Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Cool: Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Lemon Glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake and sprinkle with extra lemon zest if desired.