SOUR CREAM RASPBERRY SWIRL LOAF

Steps:

• Preheat oven to 350°F Coat an 8x4 loaf pan with cooking spray.
• Combine jam and nuts in a small bowl. Set aside.
• Combine flour, baking powder, baking soda, and salt in a bowl, stirring with a wisk.
• 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.
• Add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture.
• Spread half the batter into loaf pan and spoon jam mixture over top, leaving a 1/4 inch border. Spread remaining batter over raspberry mixture.
• Bake for 55 minute or until toothpick comes out clean.
• Cool in pan 10 minute then transfer loaf to wire rack. Combine 1/4 teaspoon vanilla, powdered sugar, and milk in a small bowl. Drizzle over loaf while still slightly warm.