• Preheat oven to 375°F (190°C). Line an 8x4-inch (20×10 cm) loaf pan with parchment paper, leaving some overhang for easy removal.
• In a small bowl, rub together the granulated sugar and lemon zest using your fingers until fragrant and slightly damp. Set aside.
  1 cup granulated sugar (200 g), 2 tablespoons lemon zest from about 2 medium lemons
• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  2¼ cups all-purpose flour (280 g), 1½ teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
• In a large mixing bowl, beat the softened butter for about 1 minute until smooth. Add the lemon sugar and beat on medium speed for 3–4 minutes, until light and fluffy.
  ½ cup unsalted butter, softened (113 g)
• Beat in the eggs one at a time, mixing well after each addition.
  2 large eggs, room temperature
• Mix in the lemon juice and vanilla extract until combined.
  1 tablespoon fresh lemon juice (15 ml), 1 teaspoon vanilla extract
• Add half of the flour mixture and half of the buttermilk. Mix just until combined. Repeat with the remaining flour mixture and buttermilk. Do not overmix.
  ¾ cup buttermilk, room temperature (180 ml)
• Place the raspberries in a small bowl and gently toss with the cornstarch. Do this step immediately before assembling the loaf so the berries don’t release excess moisture while sitting.
  6 ounces (160g) fresh or frozen raspberries (do not thaw if using frozen), 1½ teaspoons cornstarch
• Spoon about three-quarters of the batter into the prepared pan, spreading it evenly. The pan should be a little more than half full.
• Scatter most of the raspberries evenly over the batter, reserving about 6–8 to dot on top. Try to distribute them across the surface instead of piling them in one spot.
• Spoon the remaining batter over the top and carefully spread it to cover the raspberries. Dot the reserved raspberries on top.
• Bake at 375°F (190°C) for 15 minutes. Without opening the oven door, reduce the temperature to 350°F (180°C) and continue baking for 45–55 minutes, or until done. Loosely tent with foil after about 30 minutes if the top is browning too quickly.
• Note: If using a 9x5-inch (23x13 cm) loaf pan, begin checking for doneness 5–10 minutes earlier, as the loaf may bake faster.
• The loaf is done when a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
• Cool in the pan for about 15–20 minutes, then lift out and transfer to a wire rack to cool completely before glazing.

Make the glaze

• Whisk together the powdered sugar, lemon juice, and milk until thick and smooth.
  1 cup powdered sugar (120g), 1 tablespoon fresh lemon juice , 1½ teaspoons milk
• Spread the glaze over the cooled loaf. Garnish with fresh raspberries, if desired.
  Extra fresh raspberries for garnish
• Enjoy!