• Preheat your oven to 350F and line a loaf pan with parchment paper.
• Mix in the lemon zest and sugar into a small bowl and rub them together with your fingertips.
This helps release the lemon oils, for a more lemon flavor.
• In a large bowl cream, the softened unsalted butter with the lemon sugar on medium speed until light and pale.
• Scrape the bottom and sides of the bowl and then add in one egg at a time. After the last egg is added, add the lemon juice and mix for another minute on medium speed.
• Add all the dry ingredients into a separate bowl and whisk. Alternate the dry ingredients and the buttermilk with the wet ingredients.
• Once you see that the batter is almost fully incorporated fold in the fresh raspberries. Pour the batter into the prepared loaf pan.
• Bake for 50 to 55 minutes.

Raspberry Glaze

• Once the raspberry lemon loaf has finished baking let it cool in the pan and then transfer to a wire rack to let it fully cool.
• While the lemon loaf is cooling let's make the raspberry glaze.
• In a medium bowl add in the powdered sugar, lemon juice and freeze-dried raspberries. it should be nice and thick and vibrant.
Place the freeze-dried raspberries into a food processor and blend. This can also be done in a Ziploc bag or just using your fingers.
• When the raspberry lemon loaf cake has cooled pour and drizzle the glaze over the loaf. The raspberry glaze should set and harden.
• Cut and slice a piece to enjoy!