Raspberry-Lemon Layer Loaf

• 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)

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.

butter, sugar, eggs, flour, baking powder, salt, milk, lemon juice, lemons, seedless raspberry

Taken from www.food.com/recipe/raspberry-lemon-layer-loaf-70789 (may not work)