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.