Preheat oven to 350. Spray loaf pans with flour based baking spray and parchment paper if possible.

In an electric mixed, whip butter until creamy. Slowly add sugar. Scrape down bowl.

With mixer on low, add eggs one at a time until incorporated. Add vanilla and lemon zest. Scrape down bowl.

In a separate bowl, sift together flour, baking powder, and salt.

With your mixer on low, slowly add flour mixture to butter mixture. Alternate adding lemon yogurt, or sour cream sub, until just combined. Don’t over mix.

Fold in raspberries gently by hand.

Pour into prepared loaf pans and bake for 35-40 mins, then tent with foil for and bake for a remaining 8-12 min depending on oven and depth of pan. Loaf is done when a toothpick comes out of the center clean.

Remove from oven but do not cut or turn out of pan until completely cooled. This loaf is best served several hours after baking.

In a small bowl combine icing sugar and lemon juice to create a glaze. Pour over loaf just before service. Garnish with fresh raspberries lemon zest and lemon slices.

Can be stores covered at room temperature for 3 days.