In a large bowl, combine flour, sugar, lemon zest and raspberries.
In a small bowl, combine eggs, heavy cream and oil.
Pour batter into a loaf pan and bake for about 30 to 40 minutes.
In a small bowl, combine glaze ingredients and pour over bread. Serve warm.
Keep at room temperature for up to 4 days.
Freeze for up to 3 months.