Preheat oven to 350°F. Grease the bottom and sides of an 8.5 x 4.5-inch loaf pan, and line with parchment paper, leaving an overhang on the sides. If you don’t have parchment paper, grease the pan well and dust lightly with flour, tapping out any excess.

Wash raspberries and dry thoroughly on paper towels. Set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Reserve 1 tablespoon of this mixture and toss with the raspberries to coat.

In a large mixing bowl, combine the sugar and lemon zest. Rub the mixture between your fingers to release the lemon’s oils. (It should be highly fragrant and sandy in texture).

Add the eggs, buttermilk, and 2 tablespoons lemon juice. Whisk until combined.

Fold in half the dry ingredients, add the vegetable oil, stir until just combined, then fold in the remaining dry ingredients. Do not over-stir; the mixture should still be lumpy.

Transfer batter to the prepared pan. Let the batter rest for 15 minutes (you should start to see small bubbles forming at the top).

Remove the pan from the oven and scatter the remaining raspberries over the top, gently pressing them into the partially cooked batter if needed. (They should be slightly submerged).

Return the pan to the oven and bake an additional 40 - 45 minutes. Check halfway through and cover loosely with foil if the top browns too quickly.

The loaf is done when a toothpick inserted into the center comes out clean, with no sticky batter on it.

Cool in the pan for 15 minutes, then invert it onto a wire rack set over a baking sheet. Turn the loaf right side up and refrigerate for 30 minutes.

In a small bowl or measuring cup, whisk together the powdered sugar, 1 tablespoon lemon juice, and heavy cream until smooth. The glaze should be thick but pourable. Add the remaining tablespoon of lemon juice if needed to thin.