Preheat oven to 350.
In large bowl mix together your butter and sugar and stir until incorporated.
Add in your eggs and lemon juice and zest and stir until blended.
Slowly add in your flour and baking powder mixing slightly before adding in your milk.
Stir until well blended, some lumps are fine.
Fold in your raspberries breaking them apart while stirring.
Spray a 9"x5" loaf pan with non-stick cooking spray and pour batter inside.
Bake for about 1 hour or until center is set and toothpick comes out clean.
Remove from oven, cool in pan for about 5 minutes before removing to wire rack to cool completely.
Meanwhile mix together all your glaze ingredients, once bread is cooled pour glaze over top and spread out.
Cut and serve!