Preheat the oven to 350°F (175°C) and grease a loaf pan.

In a mixing bowl, cream together the sugar and softened butter until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, mixing until just combined.

Fold in the lemon zest, lemon juice, and raspberries gently.

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

Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.

In a small bowl, whisk together the powdered sugar and lemon juice until smooth.

Once the cake has cooled, drizzle the glaze over the top.