Preheat oven 350*
Prepare loaf pan.
Beat together yogurt, eggs, oil and sugar until smooth.
Add in lemon juice and zest.
Slowly beat in 1 ½ C flour, baking powder and salt.
In a small bowl gently toss raspberries and remaining ¼ C flour.
Fold in raspberries to batter.
Place batter in parchment paper lined loaf pan.
Bake for 50-60 minutes.
Remove and let cool
Meanwhile, beat together frosting ingredients.
Top cooled loaf with frosting.