Marlene's Razzle-Dazzle Lemon Loaf

By pavaldez

Ingredients

• 2 tablespoons sugar-free raspberry jam
• 3/4 cup frozen unsweetened raspberries, thawed
• 2/3 cup plus 1 tablespoon granulated no-calorie sweetener (liek Splenda)
• 6 tablespoons margarine or butter, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 2 large egg whites
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoon lemon zest
• 2 1/4 cups cake flour
• 3/4 teaspoon baking soda
• 1/8 teaspoon salt
• 3/4 cup light sour cream
• 2 teaspoons powdered sugar

Details

Servings 12

Preparation

Step 1

1. Preheat oven to 325 degrees. Lightly spray a 9 x 5-inch loaf pan with non-stick baking spray. In a small bowl, combine jam, raspberries and 1 tablespoon of sweetener.

2. In a large bowl, with an electric mixer, beat margarine and suar until light and creamy (about 4 minutes). Add sweetener and beat to incorporate. Add eggs and the egg whites, one by one, beating each time until creamy. Beat in vanilla extract and lemon zest.

3. Sift together flour, baking soda, and salt. By hand, stir half of flour mixture into cremed mixture. Stir in half of sour cream and then repeat the process, gently mixing each time until flour and sour cream is just incorporated.

4. Place half of the batter in prepared pan. Spoon raspberry mixture on top of the batter and spread towithin 1/4 inch of the edges. Carefully top with remaining batter and spread smoothly.

5. Bake for 55 to 65 minutes or until a toothpick inserted into the center comes out clean. Cool in pan, on a wire rack, for 10 minutes before removing from pan. Cool completely before dusting with powdered sugar.