1-Start by preheating your oven to 350°F (180°C) and prepare an 8-inch deep springform or 9-inch cake pan by greasing it, adding flour, and lining with parchment paper this ensures easy release and even baking. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt to create a solid base for your cake. For more on similar techniques, check out our guide to baking essentials on the blog.

2-Next, rub the granulated sugar and lemon zest together to release their oils and enhance the flavor, then beat the butter until creamy before gradually adding this sugar-lemon mixture and beating until light and fluffy. Add the eggs one at a time, beating well after each, followed by the vanilla extract and sour cream for a rich, tangy batter. On low speed, mix in half the dry ingredients, then add the milk and lemon juice, and finally, gently fold in the remaining dry ingredients with a spatula to avoid overmixing.

3-Meanwhile, toss the raspberries with 1 teaspoon of flour to prevent them from sinking. For assembly, spread one-third of the batter in the pan, sprinkle half the floured raspberries on top, add another third of the batter, then the remaining raspberries, and finish with the last third of batter. Top it all with the chilled streusel, breaking up any large clumps for even coverage. Bake for 55-65 minutes, covering with foil if the streusel browns too quickly, and check for doneness with a toothpick. After baking, cool the cake for 30-60 minutes before adding the glaze, which you make by beating cream cheese and butter, then adding powdered sugar and lemon juice to reach the perfect drizzling consistency.