Sour Cream Raspberry Swirl Loaf

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 0.3 cup butter softened
• 1 large eggs 
• 1 large egg white 
• 1.5 cups flour all-purpose
• 2 teaspoons lemon rind grated
• 1.5 teaspoons milk 2% reduced-fat
• 0.3 cup powdered sugar sifted
• 0.3 cup raspberry jam seedless
• 0.1 teaspoon salt 
• 0.8 cup cup heavy whipping cream fat-free sour
• 0.8 cup sugar 
• 1.1 teaspoons vanilla extract divided
• 3 tablespoons walnuts toasted chopped

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• loaf pan
• measuring cup

Directions

1. Preheat oven to 35
2. Combine raspberry jam and walnuts in a small bowl.
3. Lightly spoon flour into dry measuring cups; level with a knife.
4. Combine flour, baking powder, baking soda, and salt in a bowl, stirring with a whisk.
5. 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.
6. Add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture.
7. Spread half the batter into an 8 x 4-inch loaf pan coated with cooking spray. Spoon raspberry mixture over top, leaving a 1/4-inch border.
8. Spread remaining batter over raspberry mixture.
9. Bake at 350 for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
10. Combine 1/8 teaspoon vanilla , powdered sugar, and milk in a small bowl, stirring well with a whisk.
11. Drizzle over loaf.