Start by warming that milk up—just to about 110°F. Dissolve the yeast in the milk with a sprinkle of sugar and let it hang out for about 5-10 minutes until it froths.

In a big bowl, mix together your flour, sugar, salt, and lemon zest.

Add your frothy yeast mix, softened butter, eggs, and vanilla. Knead that dough for about 5-10 minutes until it’s smooth and elastic.

Cover it with a dish towel and let it rise in a warm spot for about an hour, or until it’s doubled in size.

While your dough is rising, combine the raspberry preserves, cornstarch, and water in a small saucepan.

Heat it over medium, stirring constantly until it thickens up and becomes gooey but spreadable.

Once your dough is risen, punch it down and roll it out into a rectangle—about ½ inch thick.

Spread the raspberry filling over the dough, leaving a little space at the edges.

Roll it up tightly and pinch the seams to seal. Place the rolled dough into a greased loaf pan.

Let it puff up for about 30 minutes while you preheat the oven to 350°F.

Pop that beauty in the oven for about 25-30 minutes or until it’s golden brown on top and smells like heaven.

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

Whisk together powdered sugar, lemon juice, and milk until smooth.

Drizzle gloriously over the cooled loaf.