Preheat the oven to 350°F (175°C) and prepare your bread pan by lining it with parchment paper.

Whisk together the melted coconut oil, granulated sugar, vanilla extract, milk, lemon juice, and lemon zest until smooth and creamy.

Add the eggs to the mixture and mix until well combined.

Incorporate the dry ingredients—flour, baking powder, baking soda, and salt—gradually into the wet mixture, stirring until just combined.

Pour the batter into the prepared bread pan and smooth the top with a spatula.

Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.

Cool the loaf in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For the glaze, whisk together powdered sugar, milk, lemon zest, and mashed raspberries until smooth. Drizzle over the cooled loaf.