1. Line an 9×5 loaf pan with parchment paper leaving the sides longer for a quicker way to remove the loaf later, and spray uncovered areas with non-stick spray (you can also spray the full pan with non-stick spray first, it will help keep the parchment tighter).

2. Preheat the oven to 325F.

3. In a small bowl whisk 1 1/3 cup flour, baking powder and baking soda. Set aside.

4. In another small mix together rinsed raspberries and 1 tablespoon of flour until combined and set aside. If topping the loaf with raspberries, set aside an additional 10-12.

5. On the lowest setting of a stand mixer, with the paddle attachment beat sugar, vanilla Greek yogurt, melted salted butter, lemon juice and zest until it is well mixed and looks like a custard.

6. Add in both eggs and mix for about 60 seconds, still on low.

7. With the mixer on the lowest setting, add in the dry ingredients for another 60 seconds.

8. With a spatula add in your raspberries to evenly distribute.

9. Pour the loaf mixture into the pan and bake for about 45 minutes, or until a toothpick comes out moist from the center, with a few bits.

10. Cool the loaf pan on a wire rack for 15 minutes removing the loaf to cool completely.

11. Once your loaf is cool, start your glaze (optional) by whisking icing sugar and lemon juice until you have reached the desired consistency.

12. Slice the loaf and enjoy!