Preheat oven to 330F and prepare loaf pan.

Melt the butter in the microwave and set aside to cool.

Measure your dry ingredients – flour, baking powder and salt – into a medium sized bowl.

Beat eggs, sugar, lemon zest and vanilla in a stand mixer on medium-high for 3 minutes, or until mixture has doubled in size.

On low, stream in the butter until it is incorporated. Mix for another 1-2 minutes.

Add half of your dry ingredients and mix on low until just combined.

Combine the sour cream and lemon juice in a small bowl, then add half of this, mixing until just combined.

Add remaining dry ingredients, mix again until it is just combined – you should still be able to see some flour.

Add remaining sour cream & lemon juice and mix until combined.

Add the raspberries, and gently fold until they are evenly distributed. Pour into your prepared cake pan.

Bake in the oven for 55 minutes, or until a skewer comes out clean.

In a small bowl, add your icing sugar & milk. Then add lemon juice, 1 tsp at a time until you reach the desired consistency.

Pour over the loaf cake.