Step 1

Preheat oven to 350 degrees.

Step 2

In a medium bowl, combine 2 c. flour and baking powder. Set aside.

Step 3

Beat 1/4 c. milk, ¾ c. sugar, ½ c. sour cream, ¼ c. butter, egg, lemon juice, lemon extract (if using), and lemon peel until creamy. Add dry ingredients and mix just until blended.

Step 4

Fold in raspberries

Step 5

Spoon batter into a greased 10 inch springform pan and sprinkle with crumb topping (see below).

Step 6

Bake at 350 degrees for 45 - 50 minutes.

Step 7

Remove from oven and cool at least 20 minutes in pan before removing.

Step 8

Combine ingredients for glaze and drizzle over cooled coffee cake.

Step 9

Combine 1 c. sugar and ⅔ c. flour in a bowl.

Step 10

Cut in 6 Tbsp. butter until mixture is crumbly.