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Preheat the oven to 350°F. Grease a 8 x 4-inch loaf pan. Line with parchment and grease the parchment.
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In a medium bowl, whisk together the flours, baking powder and salt. In a large bowl, whisk the yogurt, sugar, eggs, lemon zest, vanilla and oil. In one addition, add the flour mixture and stir until combined. In a separate small bowl, mix the raspberries with the 1 tablespoon flour. Fold the raspberries into the batter.
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Pour batter into prepared pan and bake for about 50-55 minutes, or until a cake tester inserted into the center comes out clean. Remove from oven and let cool in pan for 10 minutes before inverting out onto a cooling rack.
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While bread cools, make glaze by combining the confectioners' sugar and lemon juice and pour over the cake.
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Pour glaze over bread and let set for 20 minutes.