Sour Cream Raspberry Swirl Loaf

This cake turns out moist and is filled with a sweet raspberry curl. Save calories by using low-fat sour cream. You can also freeze this cake for up to two months.
Preheat the oven to 350 degrees.Combine raspberry jam and walnuts in a small bowl.Lightly pour the flour into dry measuring cups; smooth with a knife. Combine the flour, baking powder, baking soda, and salt in a bowl, stirring with a whisk. Combine the sugar, butter, lemon zest, 1 teaspoon vanilla, egg, and egg white in a large bowl; beat with a mixer on medium speed until smooth. Add the flour mixture and sour cream alternately to the sugar mixture, starting and ending with the flour mixture.Place half of the dough in an 8-inch x 4-inch baking dish greased with cooking spray. Spread the raspberry mixture on top, leaving a 1/4-inch thick rim. Spread the remaining batter over the raspberry mixture.Bake at 350 ° C for 55 minutes or until a wooden stick inserted in the center comes out clean. Cool in the pan for 10 minutes on a wire rack; remove from the pan. Cool completely on a wire rack. Combine 1/8 teaspoon vanilla, powdered sugar, and milk in a small bowl, mixing well with a whisk. Pour over the roll.