Preheat oven to 350°F, grease 9x5 loaf pan, line with parchment
Cream butter and sugar until fluffy (3-4 minutes)
Beat in eggs one at a time, add vanilla, sour cream, lemon zest and juice.
Mix dry ingredients ( sifted flour, baking powder, salt) separately in another bowl
Add the dry ingredients bit by bit to the egg and butter mixture and mix until combined
Add the raspberries and fold gently
Pour the batter into the prepared loaf pan and spread it evenly
Bake for 50-60 minutes until golden. The cake is done when you insert a toothpick or knife and it comes out clean.
Let the cake cool down for 15 minutes then move it to a wire rack for decoration
Mix the powder sugar and lemon juice until it's silky smooth. Then pour the glaze over the cake.
Let it rest for another 30 minutes before serving