Perfect for a mid-morning coffee time! This bread is pretty, springy, light and delish! I've always been a fan of those delicious lemon-poppy seed muffins that Costco makes, but I never buy them because they are so heavy! A few days ago I started experimenting with this lovely lightened-up concoction and today I added the Raspberry Swirl, which seemed to be just the right touch. Try it out for yourself and see what you think. It's a good thing this bread is so easy to make, because it disappears very fast!
1/4 c. butter or margarine
3/4 c. sugar
2 eggs
1/4 c. reduced fat sour cream
1/4 c. lemon juice (fresh squeezed is always the best!)
1/2 tsp. of rum extract (almond extract would be great as well)
1 tbsp. lemon zest
1 1/2 c. flour
1/4 tsp. salt
1 tsp. baking powder
1/2 c. milk
1 1/2 tsp. poppy seeds
2 tbsp. raspberry preserves
Directions:
Cream together butter and sugar. Add eggs, beating in one at a time. Beat in sour cream, lemon juice, rum extract and lemon zest. In a medium bowl combine flour, salt, and baking powder. Slowly incorporate dry ingredients into the creamed mixture, alternating with milk. Fold in poppy seeds.
Pour batter into a prepared loaf pan. Add raspberry preserves to a small microwave safe bowl. Microwave for 20-30 seconds until preserves are liquid. Drizzle preserves on top of your batter and drag a butter knife in rows through the length of pan to create swirls in the top portion of batter. Turn pan sideways and repeat. Bake for approximately 45 minutes or until a toothpick inserted comes out clean.
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