• Preheat oven to 350 degrees.
• In a medium bowl, combine 2 c. flour and baking powder. Set aside.
• 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.
• Fold in raspberries
• Spoon batter into a greased 10 inch springform pan and sprinkle with crumb topping (see below).
• Bake at 350 degrees for 45 - 50 minutes.
• Remove from oven and cool at least 20 minutes in pan before removing.
• Combine ingredients for glaze and drizzle over cooled coffee cake.

Crumb Topping

• Combine 1 c. sugar and ⅔ c. flour in a bowl.
• Cut in 6 Tbsp. butter until mixture is crumbly.