This is a recipe I clean forgot about for a long time.
I don’t know how, because it used to be one of our favorites back when Jeremiah was in college and I made it quite often.
I was digging through my recipe box the other day for something else and came across this one and thought to myself, I should make that.
So I did.
It was every bit as delicious as I remembered it. I think I ate about half the loaf.
The kids nearly ate the other half, leaving only a tiny bit left for Jeremiah to eat.
The cake has just a hint of lemon to it and then the raspberry filling pairs amazingly with it and top it with a powdered sugar glaze and it is so warm and gooey and soft that I haven’t been able to stop thinking about it. I think I need to make it again.
Oh heaven.
- FOR THE RASPBERRY FILLING
- ⅓ cup seedless raspberry jam
- 3 tablespoons chopped and toasted walnuts (optional)
FOR THE BREAD - 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup butter, softened
- 2 teaspoons grated lemon rind
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 large egg white
- ¾ cup sour cream
FOR THE POWDERED SUGAR GLAZE - ¼ cup sifted powdered sugar
- 1½ teaspoons heavy cream
- ⅛ teaspoon pure vanilla extract
- Preheat oven to 350˚ and butter a 9x13 loaf pan, set aside.
- In a small bowl combine the jam and the walnuts.
- In a small mixing bowl whisk together the flour, baking powder, baking soda and salt.
- In the bowl of an electric mixer fitted with the paddle attachment combine the sugar, butter, lemon rind, the vanilla extract, egg and egg white. Beat at medium speed until combined.
- Then, add the flour mixture and the sour cream alternately to the sugar mixture until smooth and well combined.
- Spread half the mixture evenly in the loaf pan, then spread the jam and walnuts over it, leaving about a ½ inch border. Carefully top with the remaining batter.
- Bake for about 55 minutes (here at high altitude it needed an extra 10 minutes) until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool in the pan about 15 minutes. Then remove from the pan and place on a wire rack to cool completely.
- Right before serving (or just digging in) combine the powdered sugar, cream and vanilla extract with a small whisk or a fork and then pour over the top and let it drizzle down the sides.
- Huckleberry Plum Pie - January 1, 2017
- Fresh Mango Sorbet - July 17, 2016
- Steak Caesar Salad - June 8, 2016
