• Preheat oven to 350 degrees and place oven rack in center position

Prep non stick loaf pan:

•  Use a paper towel to wipe bottom and sides of loaf pan with coconut oil. Lightly coat with flour. Set aside.
• Use a microplane to zest the lemons, scraping off the yellow skin of the lemon, just exposing the white beneath and then moving to a new area. You don't want to scrape the white, it is bitter. Place zest in a small bowl and set aside. Cut lemons in half and squeeze juice into a bowl. Set aside.
• In a medium sized bowl, whisk together flour baking soda, baking powder and salt. Set aside.
• In a large bowl, use a mixer to combine coconut oil and sugar, mixing for one minute, until very smooth. Beat in the eggs, one at a time, then beat in the yogurt, lemon zest, vanilla, and 1/4 cup lemon juice (reserve remaining juice for icing). Scrape down the side and bottom of the bowl, then beat in the dry ingredients, 1/3 at a time, until just incorporated. Using a rubber spatula to gently fold in the raspberries.
• Pour batter into prepared loaf pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour and 15 minutes. Transfer the pan to a rack and let the cake cool completely, about 1 hour.

The Frosting:

• Whisk the confectioners sugar with the remaining 2 tablespoons lemon juice and a pinch of salt in a small bowl. You want this glaze to be thick, so it sticks to the cake without running down the sides of the cake and pooling onto the plate.

  Use a knife to separate edges of cake from pan. Gently turn pan over and place cake on plate. Pour icing over cake, gently spreading with a spatula or knife. Slice and serve.