Preheat the oven to 360F. Coat 9x5’’ loaf pan with coconut oil or nonstick cooking spray.
In a medium bowl, mix together dry ingredients, flour, baking powder, baking soda, salt, and lemon zest.
In a separate bowl, whisk eggs. Add coconut oil, vanilla extract, syrup, and lemon juice.
Add dry ingredients in the mixture and stir well. Add Greek yogurt and continue stirring just until incorporated.
Pour mixture in baking pan. Place raspberries on top, gently pressing them in the mixture, but not too much.
Bake for 45-60 minutes, or until a toothpick inserted into the middle comes out with crumbs. At about the 45 minute mark, if your bread isn't done but the top is looking pretty browned (especially around the outer edges) you can lay a piece of foil over the bread in the oven to prevent burning while it finishes baking.
Remove from the oven and allow the cake to cool completely before serving.