Lemon and Raspberry Loaf

Preheat oven to 350°F. In a large bowl, mix together your butter and sugar until incorporated. Add in your eggs, lemon zest, and strained raspberry purée and stir until blended. Slowly add in your flour, salt, and baking powder, mixing slightly before adding in your Greek yogurt. Line a baking pan and bake for 1 hour or until the center is set. Remove from oven and let cool. Glaze, cut, and enjoy. For the Glaze: Whisk together the powdered sugar, lemon zest, and lemon juice.