Lemon and Raspberry Coffee Cake

Preheat the oven to 350°F.

First, make the streusel topping by combining all of the ingredients in a bowl and cutting the butter with a fork and mixing. Mix until the mixture becomes crumbly. Set in the refrigerator.

Combine the flour, salt, baking soda and powder and sift. In a separate bowl combine the sugar with the butter and mix well with a hand mixer. Add the eggs and mix until fluffy. Add the yogurt, lemon juice, zest and vanilla extract and mix well until combined.

Add the sifted flour mixture to the butter mixture slowly in about three batches and mix just until well incorporated. Add the berries to the cake batter mixing with a rubber spatula. Make sure the berries are frozen so that way they do not fall apart.

Butter and flour a bundt pan and add half or 2/3 of the batter to the pan. Spread the lemon curd over the batter and top with remaining batter. Top with all of the streusel.

Bake for 50-60 minutes. When the cake is ready it will be golden brown on top and will begin detaching from the sides of the pan slightly. Allow it to cool for at least 20 minutes before removing from pan.

Make the glaze by combining the two ingredients and mixing until smooth and thin. Drizzle over the cake.