1. Preheat oven to 350° F.
2. In a medium bowl, combine 2 cups flour, baking powder and salt. Set aside.
3. In a large bowl, use a hand mixer to cream together 3/4 granulated sugar and 1/4 cup softened butter.
4. Add 1/4 cup milk, 1/2 cup sour cream, egg, lemon juice, lemon extract, and lemon peel. Mix until smooth and until creamy.
5. Add dry ingredients and mix just until blended. NOTE: Batter will be thick.
6. Gently fold in raspberries
7. Spoon batter into a greased 9 inch springform pan and sprinkle with crumb topping (see below).
8. Bake at 350° F for 50-55 minutes or until a toothpick inserted in the center comes out clean.
9. Remove from oven and cool at least 20 minutes in pan before removing.
10. Combine ingredients for glaze and drizzle over cooled coffee cake.

Crumb Topping

1. Combine 1 cup sugar and ⅔ cup flour in a bowl.
2. Cut in 6 Tablespoons butter until mixture is crumbly.