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.
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INGREDIENTS
Nutrition- 1⁄2
- 2⁄3cup sugar
- 2
- 1 1⁄2cups flour
- 1teaspoon baking powder
- 1teaspoon salt
- 1⁄2cup milk
- 3tablespoons fresh lemon juice
- 1 1⁄2tablespoons grated lemons, zest of
- 1⁄2cup seedless raspberry jam (or your favorite flavor)
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DIRECTIONS
- Preheat oven to 325*F.
- Grease and flour a 9x5x3" loaf pan.
- In a larger bowl, cream together the butter and sugar; blend well.
- Blend in the eggs.
- In another bowl, sift together the flour, baking powder, and salt; gradually add to the butter mixture alternately with the milk.
- Blend well; stir in the lemon juice and zest.
- Pour 1/2 the batter into the prepared pan; carefully spread the jam over the top.
- Pour the remaining batter over the jam, being careful not to disturb it.
- Bake at 325*F.
- for 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the pan on a wire rack; intvert and cool completely.
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