Preheat your oven to 350°F (175°C) and prepare a 10-inch loaf pan by greasing it.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a stand mixer, cream together the softened butter and granulated sugar until light and fluffy.

Add eggs, lemon juice, lemon zest, and vanilla extract to the butter mixture and mix until combined.

Gradually add the flour mixture to the wet ingredients in two batches, mixing just until combined.

Gently fold in the fresh raspberries using a spatula.

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

Bake for 60-75 minutes, checking for doneness with a toothpick.

Let the loaf cool in the pan for about 1 hour before transferring to a wire rack.

Prepare the glaze by whisking powdered sugar, water, lemon juice, and lemon zest until smooth.

Drizzle the glaze over the cooled loaf and let it set before slicing.