Preheat the oven to 350˚ F. Lightly grease and flour and 10-inch springform pan.

To make the crumb topping, mix together the flour, granulated sugar and lemon zest in a small bowl. Slowly pour in the melted butter and stir with a fork until the mixture is crumbly. Set aside.

To make the cake, whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. In a separate bowl, mix together the eggs, sour cream, both extracts and lemon zest until well blended. Make a well in the center of the flour mixture and add the liquid ingredients. Gently fold the ingredients together until the batter is evenly mixed and no streaks remain but be careful to not over mix. Spread half the batter into the prepared pan in an even layer. Drop spoonfuls of raspberry jam into the pan. Spread the remaining batter on top and swirl with a knife. Dot with raspberries and sprinkle the crumble mixture over the cake.

Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 38-42 minutes.