Preheat oven to 350°F. Spray a 9x13 baking dish with cooking spray. Set aside.

Add all-purpose flour, baking powder, baking soda, and salt in a medium mixing bowl. Whisk to combine and set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream together the unsalted butter and granulated sugar on medium speed just until light and fluffy.

Add the eggs, one at a time, to the butter mixture, mixing just until well incorporated. Add the vanilla extract and lemon zest and mix until incorporated.

Add a third of the flour mixture to the bowl and mix on low speed just until combined. Add ½ cup of the buttermilk, mixing just until incorporated, followed by another third of the flour mixture. Add the remaining ½ cup buttermilk, then the remaining third of the flour. Be sure that you are mixing between each addition just until each addition has been fully incorporated. Be careful not to overmix your batter, or it will not be as tender.

Spread the batter evenly into the prepared baking dish.

To make the cream cheese layer, beat the cream cheese in a large mixing bowl, using a handheld mixer on medium-high speed for 1-2 minutes or until smooth and fluffy.

Add the granulated sugar, beating until well incorporated, followed by the egg yolk, vanilla extract, and lemon juice. Be sure that your cream cheese mixture has no lumps remaining.

Carefully add the cream cheese mixture evenly over the cake batter layer. You can use an offset spatula to gently spread the cream cheese mixture evenly over the batter.

Top the cream cheese with the fresh raspberries.

To make the crumb topping, add the all-purpose flour, granulated sugar, salt, and unsalted butter, that has been melted and cooled to a medium bowl.

Using a large fork, mix all the ingredients together until you get a rough crumbly mixture and all the flour has been absorbed by the melted butter. You can use your fingers to press the mixture together to get a good crumbly texture.

Sprinkle the crumbly mixture evenly over the top of the raspberry and cream cheese layer.

Bake the raspberry coffee cake for 1 hour and 10-15 minutes, or just until lightly golden and a toothpick inserted into the center comes out clean. If your crumb mixture gets too brown before your cake is cooked completely, you can lightly tent your coffee cake with aluminum foil to prevent over-browning.

Allow the raspberry coffee cake to cool completely on the counter before adding the glaze.

To make the glaze, whisk together, in a small bowl, the sifted powdered sugar and milk until smooth and the consistency of a thick syrup. If your glaze is too runny, then you can add a couple more tablespoons of powdered sugar, or if too thick, then you can add additional milk one teaspoon at a time until you reach the desired consistency.