1-2tbsplemon juiceuntil you have a runny consistency, may be a bit more
Instructions
Preheat oven to 350F
In large mixing bowl, whisk together flour, sugar, baking soda, baking powder, and salt
In a small bowl, whisk together milk, eggs, greek yogurt, canola and add to dry mixture
Split dry mixture into two bowls
In one bowl, add lemon juice, lemon zest, and lemon extract to batter (and food coloring, if desired)
In other bowl, add 1/4 cup jam to batter and mix to combine (and add food coloring, if desired)
Grease 9x5 loaf pan, and layer dollops of the batter throughout. Start with 3 tsp blobs of lemon batter, then dollop 3 tsp of the berry batter in between, and continue to layer the batters in a random pattern until you've used them all. Take a toothpick and swirl the batters around to create a swirled pattern.
Bake for ~45-50 minutes, until a toothpick comes out clean.
Allow to cool completely before glazing. To make glaze, mix milk and lemon juice into powdered sugar until you have a smooth consistency that you can pour over the loaf.
Pour glaze over cooled loaf on a cooling rack with a tray underneath to catch any excess glaze. Let glaze cool until hardened, store at room temperature for up to 4 days. Enjoy!