Randy Mayor; Fonda Shaia
12 servings (serving size: 1 slice)

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine raspberry jam and walnuts in a small bowl.

Step 3

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.

Step 4

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.

Step 5

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.

Ratings & Reviews

seaside725's Review

June 09, 2014
This was an easy, quick, tasty loaf.

noelle71's Review

April 20, 2013

SusanK99's Review

February 26, 2012
Yummy yum yum. I used reduced fat/lite sour cream instead of fat free.

nwilker's Review

October 20, 2011
Amazing flavor - super easy to make! Hard (for me) to get only 1/2 the batter into the pan - ended up with more like 3/4 of it. I ended up skipping the walnuts and using more of the jam. Cam out great and the glaze was great!

steponme's Review

February 27, 2011
Delicious low cal. cake. Must have the white glaze to complete it. I noticed, it did taste better the next. day.

Marilyn0904's Review

February 22, 2011
I made this recipe for a Christmas brunch. It was very moist and everyone liked it. I will probably make it again.

Patten's Review

December 10, 2009
this was ok, but nothing special.

MegLee's Review

December 21, 2008
This is a very tasty recipe. It can be a bit strong for some people who don't like sour cream, but I made it for Christmas goodie baskets and it was a huge hit!