• Preheat the oven to 350 degrees and line a 9x5-inch bread pan with parchment paper, creating "handles" that hang over the sides. Then spray the pan with non-stick spray.

Lemon Raspberry Loaf

• In a large bowl, whisk together the yogurt, oil, kefir milk, eggs, lemon juice, lemon zest, and vanilla extract until fully combined. Add in the flour, sugar, baking powder, and salt and use a rubber spatula to fold everything together until combined.
• In a small bowl toss the raspberries with 1 tablespoon of flour. Then fold into the batter.
• Pour the batter into the prepared bread pan and bake for 50-60 minutes, or until lightly golden brown and cooked through in the middle. Use a toothpick to check the center of the bread (it should come out clean with a few crumbs).
• Cool for 1 hour before making the glaze.

Raspberry Glaze

• Using a food processor or blender, puree the raspberries. Push the pureed berries through a sieve over a small bowl in order to remove the seeds.
• Whisk in the powdered sugar and lemon juice until combined. The glaze should be just thin enough to drizzle, but also thick enough to set up on the bread. Pour the glaze over the cooled bread and allow it to set for 10 minutes before serving.
• Keep any leftover slices in an airtight container in the refrigerator for up to 5 days.