Lemon Raspberry Swirl Coffee Cake

Prep time: 20 mins | Bake time: 45 mins | Pan: 9-inch square pan

Ingredients:

• Raspberry Swirl: 1 cup fresh raspberries, 2 tbsp granulated sugar, 1 tsp lemon juice, 1 tbsp cornstarch.
• Cake: 2 cups all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt, ¾ cup unsalted butter (softened), 1 cup granulated sugar, 2 large eggs, 1 tsp vanilla extract, zest of 1 lemon, ¾ cup sour cream.

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9-inch square pan.
2. Mash raspberries with sugar, lemon juice, and cornstarch in a small saucepan over medium heat for 3–4 minutes until thickened into a jammy sauce; let cool.
3. Whisk flour, baking powder, baking soda, and salt.
4. Cream butter, sugar, and lemon zest. Beat in eggs and vanilla, then stir in sour cream.
5. Fold in dry ingredients. Spread half the batter into the pan, drop spoonfuls of the raspberry sauce, top with remaining batter, and drag a knife through to create a swirl.
6. Bake for 40–45 minutes.