RASPBERRY-LEMON LAYER LOAF

Raspberry-Lemon Layer Loaf image

Provided by JamesDeansGirl

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 10

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)

Steps:

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.