Raspberry-Lemon Layer Loaf
INGREDIENTS
1/2cupbutter, softened
2/3cupsugar
2eggs
1 1/2cupsflour
1teaspoonbaking powder
1teaspoonsalt
1/2cupmilk
3tablespoonsfresh lemon juice
1 1/2tablespoons gratedlemons, zest of
1/2cupseedless raspberry jam(or your favorite flavor)
DIRECTIONS
Preheat oven to 325*F.
Grease and flour a 9~5x3 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.