Lemon zestfresh raspberries and a sprinkle of powdered sugar, for garnish
Preheat the oven to 350 degrees. Grease and flour the inside of a loaf pan.
In a large bowl cream together the butter and sugar. Add the eggs and yogurt, lemon zest and juice and beat until everything is thoroughly mixed, about 30 seconds.
In a medium-sized bowl, whisk together the flour, baking powder, and sea salt. Pour into the large bowl and beat the batter just until everything comes together. Stir in the fresh raspberries.
Pour the batter into the loaf pan and bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the centre of the loaf comes out clean. (This cake takes longer to bake than a regular loaf cake.)
Remove the loaf from the oven and let it cool in the pan for 10 minutes before carefully turning it out onto a cooling rack.
For the icing;
In a small bowl mix together the powdered sugar, lemon juice and the tiny pinch of sea salt. If you would like it a little runnier, you can add a small splash of water. If you prefer your icing a little thicker, you can add a touch more powdered sugar. Note: don't make the glaze until just before you use it as it will harden as is stands.
To finish the loaf:
Once the loaf is completely cool, drizzle the top with the glaze then sprinkle over the lemon zest, raspberries, and a little powdered sugar.