Preheat oven to 325

Line a loaf pan with parchment paper

Add the butter and sugar to a mixing bowl (or bowl of a stand mixer)

Beat the butter and sugar, for 5 minutes until it is light and fluffy

Mix in the vanilla extract and lemon zest

Add the eggs, one at a time, until combined

In a separate bowl, sift together the flour, baking soda, baking powder, salt and poppyseeds

Measure out the buttermilk and lemon juice, mix the two together (see notes)

Alternately add the dry ingredients and the wet ingredients into your bowl, mixing on low until almost combined

Use a spatula to mix in the raspberries

Pour the batter in to the loaf pan

Bake for 60 minutes, half way through (at 30 minutes) turn the pan and continue baking

Cool

To make the glaze combine sifted powdered sugar and lemon juice, a little at a time - it should be thin but not runny, to this add a drop of pink food coloring if you like

Pour this over the loaf and serve