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For the crumb topping:
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1. In a small bowl, mix together all the topping ingredients (except the butter) to blend.
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2. Pour in the melted butter and mix with fingers or a wooden spoon until all the dry ingredients are moistened. Cover with plastic wrap and set aside.
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For the batter:
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1. Preheat the oven to 350u00b0F and spray a loaf pan with nonstick spray. In a medium size bowl, mix the flour, baking powder, baking soda and salt with a wire whisk to blend. Set aside.
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2. Add the butter, sugar, egg and egg white, sour cream, vanilla and lemon zest to the bowl of a standing mixer fitted with the whisk attachment and mix on medium speed until well blended, about 30 seconds. (You can also do this by hand with a wire whisk.)
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3. Add the dry ingredients to the sour cream mixture and, using the paddle attachment (or a wooden spoon), mix on low speed just until incorporated. Gently fold the raspberries into the batter and pour into the prepared pan. Sprinkle the crumb topping evenly over the batter.
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4. Bake for about 40 minutes, until a toothpick inserted in the center comes out mostly clean. Cool in the pan for about 5 minutes before carefully turning out onto a wire rack.
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For the glaze:
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1. While the loaf is cooling, whisk together all the glaze ingredients in a medium size bowl until smooth. Drizzle over the loaf while it's still warm.
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2. Let cool completely, slice and serve.
