• Preheat oven to 350°F. Grease and line a 1 lb loaf pan (8.5 x 4.5) with parchment paper, leaving some hanging over the sides to make it easy to remove the loaf later.
• In a large mixing bowl, use a whisk or a mixer to mix together the oil, white sugar, and lemon zest until combined. Mix in the eggs, milk, lemon juice, and vanilla extract.
• In a separate bowl, combine flour, salt, and baking powder together. Slowly add the dry ingredients to the bowl of wet ingredients and mix until combined.
• In a medium bowl, toss the raspberries in 2 Tbsp of flour, then transfer them to the batter and gently fold them in. Pour the batter into the loaf pan.
• Bake for 50-70 minutes, or until a toothpick inserted in the middle of the loaf comes out clean. Let the loaf cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Lemon Glaze

• Combine all the glaze ingredients in a bowl (powdered sugar, lemon juice, lemon zest, and milk). Whisk until a glaze forms, then pour over the cooled loaf.
• Let the glaze set then slice and enjoy.