A taste of spring sings in this sweet bread made with raspberry filling, vanilla, sour cream and pecans. And to top it off, lemon-honey butter is whipped and spread for the top of this rich sweet dessert or breakfast bread.
Servings: 24
2 cups unsalted butter, softened
3 cups granulated sugar
2 tsp. vanilla extract
1 tsp. fresh lemon juice
8 large eggs
1 1/2 qt. all-purpose flour
2 tsp. cream of tartar
1 tsp. salt
1 tsp. baking soda
2 1/4 cups (21 oz.) LUCKY LEAF® Red Raspberry Pie Filling
1 cup (8 oz.) sour cream
1/2 cup chopped toasted pecans
Fresh Lemon Butter
1 cup unsalted butter, at room temperature
3 Tbsp. fresh lemon juice
1 Tbsp. lemon zest
1 Tbsp. honey