• Preheat oven to 350° F. Spray a metal bread pan with cooking spray and set aside.
• In one of the bowls, whisk together the flour, salt, and baking powder. Set aside for later.
  2 cup all purpose flour, ½ teaspoon fine sea salt, 2 teaspoon baking powder
• Add the granulated sugar and lemon zest to the second bowl.
  1 ¼ cup granulated sugar, 2 tablespoon lemon zest*
  
• Use your fingers to rub them together until well combined. Rubbing the lemon zest with the sugar will release oils from the zest into the sugar, giving the bread a stronger citrusy flavor.
  
• Add the softened butter to the sugar-lemon zest mixture. Using a hand mixer, mix on medium speed until all the butter is incorporated. Then add the eggs, and mix on medium speed until well mixed.
  ½ cup unsalted butter, 2 large eggs
• Add the Greek yogurt, milk, lemon juice, and vanilla extract and mix on medium speed until well mixed.
  ½ cup plain Greek yogurt, ½ cup whole milk, 2 teaspoon fresh lemon juice, 2 teaspoon vanilla extract
• Add the whisked dry ingredients to the wet ingredients and stir with a rubber spatula until just barely combined.
• Take the frozen raspberries out of the freezer, and if you haven't already done so, break them up into small pieces.
  1 cup fresh raspberries, frozen and broken into small pieces**
  
• Add the raspberries to the batter and mix with a spatula until just barely combined.
  
• Add the batter to the oiled bread pan and smooth over the top. Bake for about 50-60 minutes (cover loosely with tin foil at the 25 minute mark). The bread will be done when the center is set and a toothpick comes out with only a few crumbs sticking to it. Check the bread at the 45 minute mark and assess from there.
  
• Immediately remove bread from the pan and let it cool on a cooling rack.

White Chocolate Glaze

• While the bread cools, make the glaze. Add the white chocolate chips and heavy cream to a microwave-safe bowl, and microwave for about 40-45 seconds. Whisk until smooth. Then sift the powdered sugar into the same bowl and whisk until smooth. Drizzle the glaze over the top of the loaf.
  ¾ cup white chocolate chips***, ¼ cup heavy whipping cream, ⅓ cup powdered sugar
  
• Let the glaze set for a few minutes, and then enjoy! Cover and store any remaining leftovers in the refrigerator and the loaf will stay fresh for a few days.