Pound Cake Filled With Fresh Raspberries

• 1/2 c. unsalted margarine
• 1 1/4 c. sugar
• 1 1/2 tsp. lemon zest, grated
• 3 eggs
• 1 tsp. vanilla
• 2 c. flour
• 1/2 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 3/4 c. light sour cream
• 2 c. fresh raspberries
• powdered sugar

1. Preheat oven to 350u0b0.
2. Spray an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with nonstick cooking spray.
3. Cream together margarine and sugar with an electric mixer until light.
4. Mix in lemon zest.
5. Add eggs, one at a time.
6. Mix until light and fluffy.
7. Mix in vanilla. Sift together flour, baking soda, baking powder and salt.
8. Add dry ingredients to the batter alternately with sour cream.
9. Mix just to combine.
10. Spread half of the batter in pan.
11. Cover with raspberries; top with remaining batter, smoothing out top.
12. Bake until toothpick comes out clean, approximately 1 hour.
13. Cool.
14. Dust top with powdered sugar.

unsalted margarine, sugar, lemon zest, eggs, vanilla, flour, baking soda, baking powder, salt, light sour cream, fresh raspberries, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287888 (may not work)