Preheat your oven to 350°F. Spray a 9×5-inch loaf pan with non-stick cooking spray and line it with parchment paper, leaving an overhang on the long sides so you can lift the cake out later.

In a separate small bowl, whisk together the dry ingredients, flour, baking powder, and salt. Set it aside.

In a large bowl, or a stand mixer with a paddle attachment, combine the granulated sugar, unsalted butter, and lemon zest and beat for three to four minutes until the mixture is light and fluffy. You can also use an electric mixer. Then scrape the sides and the bottom with a spatula. Add the eggs one at a time, mixing well after each. Mix in the vanilla extract, then the lemon juice. Scrape the sides and bottom again. Fold in the flour mixture until just combined. Then fold in the sour cream or Greek yogurt until the wet ingredients and dry ingredients are fully incorporated. Gently fold in the raspberries last, being careful not to crush them. If you are using frozen raspberries, add them in straight from the freezer.

Pour the cake batter into the prepared loaf pan and smooth the top with a spatula. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Every oven is a little different, so start checking around the 55-minute mark. If the top starts browning too quickly, tent it loosely with foil. Do not open the oven door too often during baking time, as the temperature drop can affect the rise. Let the loaf cool in the pan on a wire rack for at least 10 minutes, then use the parchment paper overhang to lift it out and let the loaf cake cool completely on the rack before glazing.

While the cake cools, prepare the lemon glaze. In a small bowl, whisk together the sifted powdered sugar, fresh lemon juice, and lemon zest until smooth. You can also use icing sugar if that is what you have on hand. Drizzle the glaze over the top of the cake once it has cooled completely. The glaze will set into a thin, crackly shell.