In a large mixing bowl, whisk together 2 cups of gluten-free all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt until well combined.

In a separate bowl, beat 3 large eggs until frothy, then mix in 1 cup of granulated sugar followed by 1/2 cup of melted and cooled butter, 1/2 cup of plain Greek yogurt, 1/4 cup of fresh lemon juice, the zest of 1 lemon, and 1 teaspoon of vanilla extract.

Carefully pour the dry mixture into the bowl containing the wet ingredients and stir gently until the batter is just combined.

Gently fold in 1 cup of fresh raspberries into the batter.

Cover the bowl with a clean kitchen towel or plastic wrap and let the batter sit at room temperature for 20-30 minutes.

Preheat your oven to 375°F (190°C) and line a loaf pan with parchment paper.

Pour the batter into the prepared loaf pan and bake for 40-60 minutes, or until a toothpick comes out clean.

Prepare the lemon simple syrup by mixing 1/4 cup of fresh lemon juice with 1/4 cup of granulated sugar over low heat.

Brush the top of the loaf with the lemon syrup immediately after baking.

Allow the loaf to cool in the pan for about 10-15 minutes before transferring it to a wire rack.

Drizzle with a glaze made from whisking confectioners' sugar with a bit of lemon juice.