Preheat the oven to 350℉. Grease a 9-inch springform pan with cooking spray.
In a large bowl using an electric handheld mixer, cream together the softened butter and sugar on high speed for 30 seconds. Add the eggs, vanilla, lemon extract, and lemon zest and continue beating on high speed for another 30 seconds or until fluffy.
In another bowl, stir together the sour cream and baking soda. They will react together and the mixture will double in size. Whisk together the flour and baking powder in another bowl.
Sift the flour mixture into the butter/sugar/egg mixture alternating with the sour cream/baking soda and mix on low speed just until no streaks of flour remain. Do not overmix! Spread into the prepared pan, smoothing out the top well. Arrange the raspberries on top of the batter.
Make the streusel topping by mixing together the softened butter, sugar, flour, and lemon zest in a small bowl using a fork until crumbly. Sprinkle over the layer of raspberries.
Bake the cake in the preheated oven for 75-85 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for at least 1 hour before releasing the springform pan and transferring to another serving plate or cake stand. Whisk together the powdered sugar and whipping cream to make a pourable icing. Drizzle over the cooled cake. Serve with ice cream or whipped cream, if desired. Enjoy!
Notes
Store covered at room temperature for up to 4 days.