Shelly's Recipe

LEMON LAYER LOAF

Category: Quick Breads

1/2 cup soft butter
2/3 cup sugar
2 eggs
1 1/2 cups flour
1 tsp baking powder and salt
1/2 cup milk
3 tbsp fresh lemon juice
1 1/2 tbsp grated lemon rind
1/2 cup seedless raspberry jam

Preheat oven to 325. In a large bowl, cream together sugar and butter. Beat in eggs. In a separate bowl, sift together dry ingredients and mix into creamed mixture, along with milk. Beat well, adding in lemon juice and rind. Pour half the batter into greased and floured loaf pan. Carefully spread jam over top. Pour remainder of batter over the layer of jam, being careful not to disturb it. Bake at 325 for 50 minutes. Cool in pan for 10 minutes and turn onto rack to cool thoroughly. Cool completely before slicing.