Prepare the Loaf:

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper.

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

Combine Wet Ingredients: In a large bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs, Greek yogurt (or sour cream), lemon zest, lemon juice, and vanilla extract. Whisk until smooth.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Add Raspberries: Gently fold the raspberries into the batter, being careful not to crush them.

Pour into Pan: Pour the batter into the prepared loaf pan and smooth the top.

Bake:

Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the loaf is browning too quickly, cover it loosely with aluminum foil during the last 15-20 minutes of baking.

Cool: Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Prepare the Lemon Glaze:

Make the Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice if necessary.

Glaze the Loaf: Once the loaf is completely cooled, drizzle the lemon glaze over the top.