Preheat the oven to 350°F. Grease and flour or line a 9X4.5-inch loaf pan (or equivalent). Set aside.

In a medium bowl, whisk together 2 cups all-purpose flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, add the sugar and 1 tablespoon lemon zest. Rub the ingredients together between your fingertips until fragrant.

Add the softened butter and mix with a hand mixer until light and fluffy, 2 to 3 minutes.

Mix in the oil and eggs - one at time. Mix until blended.

Add in half of the dry ingredients and mix on low until just combined. Add the milk and ¼ cup lemon juice then mix until smooth.

Add the remaining dry ingredients and mix on low speed until just combined. Use a rubber spatula to fold the batter together until smooth.

In a small bowl, toss the raspberries in the 1 tablespoon of flour.

Scoop about ⅓ of the batter into the pan and spread. Sprinkle on about ⅓ of the raspberries. Repeat with the remaining batter and berries, poking down the berries on top to slightly submerge.

Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Cool the cake on a wire rack.

Melt the butter. Add in the confectioners' sugar and lemon juice then stir until smooth.

Pop two raspberries (either fresh or thawed) into the icing and slightly crush with a fork. Stir until it turns pink and has little bits of raspberry throughout.

Spoon the icing over the top of the cooled cake and serve.