• Preheat the oven to 350℉/170℃. Line an 8x8" square pan.

Make the Crumb Topping

• Add the white sugar, brown sugar, flour and melted (cooled) butter in a bowl. Mix to combine. Set aside.

Make the Cake Batter

• In a small bowl, add the lemon zest to the white sugar and rub with your fingers to create 'lemon sugar'. Add this to a large bowl/the bowl of a stand mixer (paddle attachment).
• Add the butter and whisk on high to cream together (should look pale and fluffy). Add the eggs, yogurt and lemon juice and whisk again.
• Add the flour, baking powder and baking soda and fold together (or use the paddle attachment on a very low speed until just combined). Finally, fold in the milk. The batter should be thick but spreadable.
• Pour half the batter into the prepared pan and spread in an even layer. Scatter over the raspberries, then the 2 tbsp sugar.
• Add the remaining half of the batter and again, spread to form an even layer.
• Top with the crumb topping, scatter this over the cake batter. Bake for 35-40 minutes, until a skewer inserted comes out clean. Let cool.

For the Glaze

• Once the cake is cool, place the raspberries (defrosted or use fresh) in a bowl. Mash with a fork. Add the powdered sugar, milk and lemon juice and mix to form a glaze. Add more milk/powdered sugar to reach your desired consistency. Pour this glaze over the cake, slice and serve!