Sour Cream Raspberry Swirl Loaf

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READY IN: 1hr 5mins
SERVES: 12
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F Coat an 8x4 loaf pan with cooking spray.
  • Combine jam and nuts in a small bowl. Set aside.
  • Combine flour, baking powder, baking soda, and salt in a bowl, stirring with a wisk.
  • Combine sugar, butter, lemon rind, 1 teaspoon vanilla, egg, and egg white in a large bowl. Beat with a mixer at medium speed until well blended.
  • Add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture.
  • Spread half the batter into loaf pan and spoon jam mixture over top, leaving a 1/4 inch border. Spread remaining batter over raspberry mixture.
  • Bake for 55 minute or until toothpick comes out clean.
  • Cool in pan 10 minute then transfer loaf to wire rack. Combine 1/4 teaspoon vanilla, powdered sugar, and milk in a small bowl. Drizzle over loaf while still slightly warm.
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