- 1/3 cup raspberry jam
- 3 tablespoon walnuts, chopped
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup sugar
- 1/4 cup butter, softened
- 4 teaspoons lemon rind, grated
- 3 teaspoons vanilla extract
- 1 large egg
- 1 large egg white
- 3/4 cup sour cream
Preheat oven to 350 degrees.
Combine raspberry jam and walnuts in a small bowl.
Combine flour, baking powder, baking soda in a bowl. In separate bowl combine sugar, butter, lemon rind, vanilla, egg and egg white. Beat at medium speed until well blended. Add flour mixture and sour cream to sugar mixture and combine well.
Spread half the batter in a 8x4inch loaf pan. Spoon raspberry mixture over top. Spread remaining batter over raspberry mixture.
Bake at 350 degrees for 55 minutes or until tooth pick inserted in middle comes out clean. Cool on wire rack.
Adapted from myrecipes.com