Raspberry Lemon Loaf

Preheat oven to 350°F. Grease a 9x5 inch loaf pan, then coat with flour, discarding any excess.
In a large bowl, combine the dry ingredients. In another bowl, whisk together dairy-free yogurt, eggs, lemon zest, lemon juice, vanilla extract and oil.
Add wet ingredients to the dry ingredients and whisk until just combined and no dry streaks remain. Gently fold the raspberries into the batter, being careful not to crush the berries or overmix (if you do, they'll start dying the batter red).
Pour the batter into the prepared pan and bake for 60-70 minutes or until the top is golden brown and a toothpick inserted into the center of the loaf comes out clean. Remove from the oven and let cool for 10 minutes in the pan. Then transfer to a wire rack to cool fully.
While the loaf cools, combine powdered sugar, 1 Tablespoon lemon juice and vanilla extract in a small bowl and whisk to combine. Add more lemon juice if needed to reach your desired consistency. Pour over the cooled loaf, slice and enjoy!