Ingredients:

-1/3 cup seedless raspberry jam
-3 tablespoons chopped walnuts, toasted
-1 1/2 cups all-purpose flour
-1 teaspoon baking powder
-1/4 teaspoon baking soda
-1/8 teaspoon salt
-3/4 cup granulated sugar
-1/4 cup butter, softened
-2 teaspoons grated lemon rind
-1 1/8 teaspoons vanilla extract, divided
-1 large egg
-1 large egg white
-3/4 cup sour cream
-cooking spray
-1/4 cup sifted powdered sugar
-1 1/2 teaspoons milk

1. Preheat oven to 350 degrees F
2. Combine raspberry jam and walnuts in a small bowl
3. Lightly spoon flour into dry measuring cups, level with a knife
4. Combine flour, baking powder, baking soda, and salt in a bowl, stirring with a whisk
5. Combine granulated 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
6. Add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture
7. Spread half of batter into a loaf pan coated with cooking spray
8. Spoon raspberry mixture over top, leaving a 1/4-inch border
9. Spread remaining batter over raspberry mixture
10. Bake for 55 minutes or until a wooden pick inserted in center comes out clean
11. Cool in pan 10 minutes on a whire rack and remove from pan
12. Cool completely on wire rack
13. Combine 1/8 teaspoon vanilla, powdered sugar, and milk in a small bowl, stirring well with a whisk
14. Drizzle over loaf