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Preheat oven to 350 degrees.
Lightly coat a loaf pan with oil and line it with parchment paper.
Make the streusel: In a small bowl, using a fork, combine butter, sugar, flour, and salt. Place in refrigerator to chill while preparing loaf batter.
Make the loaf batter: In a large mixing bowl, combine lemon zest and sugar. Using your fingers, rub zest and sugar together (this helps bring out the lemon oils and intensify the lemon flavor).
Add butter and cream together for about 2 minutes. Add yogurt, eggs one at a time, lemon juice, and vanilla, mixing after each ingredient.
In a separate bowl, combine 1 ½ cups flour, the baking powder, and salt.
Slowly add dry mix to wet ingredients; don’t overmix.
In a medium bowl, add the 1 ½ cups raspberries and remaining 1 tablespoon flour, tossing until well coated.
Using a spatula, gently fold floured raspberries into loaf batter.
Pour batter into prepared loaf pan. Top with streusel and additional berries.
Bake for 60 to 70 minutes, until a toothpick inserted in center comes out mostly clean with a few moist crumbs attached. Place on a rack to cool.
When cake has cooled to room temperature, remove from loaf pan and transfer to a serving plate.
Make the glaze: In a small bowl or measuring cup, combine powdered sugar, lemon juice, and vanilla extract. Drizzle over cooled loaf. Serve and enjoy!