Rating: 4.5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 4
  • 5 star values: 3

This cake is moist and is filled with a sweet raspberry swirl. Save calories by using fat-free sour cream. You can also freeze this cake up to two months.

Recipe by Cooking Light November 2002

Gallery

Credit: Randy Mayor; Fonda Shaia

Recipe Summary

Yield:
12 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Combine raspberry jam and walnuts in a small bowl.

  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a bowl, stirring with a whisk. Combine sugar, butter, lemon rind, 1 teaspoon vanilla, egg, and egg white in a large bowl; beat with a mixer at medium speed until well blended. Add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture.

  • Spread half the batter into an 8 x 4-inch loaf pan coated with cooking spray. Spoon raspberry mixture over top, leaving a 1/4-inch border. Spread remaining batter over raspberry mixture.

  • Bake at 350° for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Combine 1/8 teaspoon vanilla , powdered sugar, and milk in a small bowl, stirring well with a whisk. Drizzle over loaf.

Nutrition Facts

184 calories; calories from fat 26%; fat 5.4g; saturated fat 2.6g; mono fat 1.6g; poly fat 0.9g; protein 3.2g; carbohydrates 31.2g; fiber 0.7g; cholesterol 28mg; iron 1.2mg; sodium 155mg; calcium 53mg.
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