Preheat your oven to 350°F (175°C) and prepare a 9 x 5-inch loaf pan with non-stick cooking spray.

In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add eggs, zest, vanilla, and juice, and mix well.

In a separate bowl, whisk together flour, salt, and baking soda. Gradually add to the wet mixture and mix until just combined. Fold in sour cream.

Pour the batter into the prepared pan and bake for about 50 minutes until a toothpick comes out clean.

Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

For the glaze, whisk together butter, powdered sugar, and heavy cream until smooth. Fold in raspberries.

Drizzle the glaze over the cooled cake, allow it to set, and then slice to serve.