For the Cake: Preheat the oven to 350° and grease a 8″ or 9″ round cake pan that is at least 3″ deep.  You can also use a spring form pan.

In a small mixing bowl, combine yogurt, oil, lemon juice, vanilla, and eggs.  Stir until the mixture is smooth and well combined.

In a large mixing bowl, stir together the flour, sugar, baking powder, salt, and lemon zest.  Gently stir in the raspberries to coat them with flour– this will prevent them from all sinking to the bottom of the cake.

Pour the wet ingredients into the flour mixture, and gently stir until completely combined and there is no flour visible.  Pour the batter into the prepared cake pan.

Combine all of the dry ingredients for the crumb topping in a small bowl, then pour in the melted butter and vanilla.  Stir until it forms a crumbly mixture and there is no visible dry mix left.  Sprinkle over the top of the cake batter, breaking up and especially large chunks with your fingers.

Place in the oven on a rack positioned in the middle and bake for 45 minutes.  Check it to make sure that the crumb topping is browning too quickly, and cover with foil if it is.  Bake for another 15-20 minutes, or until the center is done.  You can check it be gently pressing on some of the crumbs in the middle, and if the cake is firm to the touch underneath it is ready.

Remove the cake from the oven, and allow it to cool in the pan for about 10 minutes.  Carefully turn it out of the pan (if you are using a springform you can simply release the sides), then set it on a cooling rack until completely cool.

Before serving, mix together the powdered sugar and lemon juice to form a runny glaze, then drizzle it over the cake with a spoon.  Top with the raspberries and serve.