Raspberry-Lemon Layer Loaf

A layer of raspberry jam separates two layers of delicate lemon bread--this is great slathered with butter or cream cheese, or a simple glaze.

• Ready In: 1 hr 10 mins
• Serves: 10-12

Ingredients

• 1⁄2 cup butter, softened
• 2⁄3 cup sugar
• 2  eggs
• 1 1⁄2 cups flour
• 1  teaspoon baking powder
• 1  teaspoon salt
• 1⁄2 cup milk
• 3  tablespoons fresh lemon juice
• 1 1⁄2 tablespoons  grated lemons, zest of
• 1⁄2 cup  seedless raspberry jam (or your favorite flavor)

Directions

1. Preheat oven to 325*F.
2. Grease and flour a 9x5x3" loaf pan.
3. In a larger bowl, cream together the butter and sugar; blend well.
4. Blend in the eggs.
5. In another bowl, sift together the flour, baking powder, and salt; gradually add to the butter mixture alternately with the milk.
6. Blend well; stir in the lemon juice and zest.
7. Pour 1/2 the batter into the prepared pan; carefully spread the jam over the top.
8. Pour the remaining batter over the jam, being careful not to disturb it.
9. Bake at 325*F.
10. for 50 minutes, or until a toothpick inserted in the center comes out clean.
11. Cool for 10 minutes in the pan on a wire rack; intvert and cool completely.