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Preheat oven to 180 C and line a loaf tin.
Cream butter and sugar together until light and fluffy. Beat in eggs one at a time and beating between each addition. Add zest.
Toss frozen raspberries through flour.
Add dry ingredients and raspberries, in thirds, to egg mix and stir to combine. Add milk and stir to combine further.
Scrape into loaf tin and bake for 35-45 minutes or until springs back to the touch and skewer inserted comes out clean. Leave to cool for 5-10 minutes before turning out and icing while still slightly warm.
For the lemon & vanilla drizzle icing, mix together icing sugar, lemon juice, vanilla extract, butter, and enough boiling water to produce a thin icing. Drizzle over loaf/cake.