• Preheat oven to 350 degrees Fahrenheit. Grease a bread pan.
• In a large bowl, cream together the butter and sugar.
• Add the eggs and mix well.
• Add the sour cream, lemon zest, and lemon juice until well combined.
• Mix in the flour, baking powder, and baking soda until fully incorporated.
• Gently fold in the raspberries into the batter. Do not overmix!
• Pour the batter into your prepared bread pan. Bake for 45-50 minutes or until a toothpick comes out clean.
• Let it cool completely before drizzling the glaze overtop of it.

To make the glaze:

• Strain the seeds from the thawed raspberries either using cheese cloth or a mesh sieve. Make sure to squeeze out all the juice you can.
• In a medium bowl, with a hand mixer on medium speed, mix together the powdered sugar, raspberry juice, and lemon juice until it's a pourable consistency. If it isn't thin enough, add a tbsp of milk.
• Drizzle the glaze over the bread.