Raspberry-Lemon Layer Loaf |
|
 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
|
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. Ingredients:
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) |
Directions:
1. Preheat oven to 325*F.
2. Grease and flour a 9x5x3 loaf pan.
3. In a larger bowl, cream together the butter and sugar; blend well.
4. Blend in the eggs.
5. In another bowl, sift together the flour, baking powder, and salt; gradually add to the butter mixture alternately with the milk.
6. Blend well; stir in the lemon juice and zest.
7. Pour 1/2 the batter into the prepared pan; carefully spread the jam over the top.
8. Pour the remaining batter over the jam, being careful not to disturb it.
9. Bake at 325*F.
10. for 50 minutes, or until a toothpick inserted in the center comes out clean.
11. Cool for 10 minutes in the pan on a wire rack; intvert and cool completely.
|
|