Preheat your oven to 325°F (163°C) and line a loaf pan with parchment paper.

In a mixing bowl (or using a stand mixer), add the butter and sugar. Beat for about 5 minutes until light and fluffy.

Mix in the vanilla extract and lemon zest.

Add the eggs one at a time, mixing until fully combined after each addition.

In a separate bowl, sift together the flour, baking soda, baking powder, salt, and poppy seeds.

Measure the buttermilk and lemon juice, combining them in a bowl.

Gradually add the dry ingredients and the wet ingredients to your mixture, alternating between the two, mixing on low speed until nearly combined.

Gently fold in the raspberries using a spatula.

Pour the batter into the lined loaf pan.

Bake for 60 minutes, turning the pan halfway through.

After baking, allow it to cool completely.

For the glaze, mix sifted powdered sugar and a squeeze of lemon juice with water until thin but not runny. If desired, add a drop of pink food coloring, then drizzle over the cooled loaf.