LEMON BUTTER LOAF

Ingredients:

3-1/4	cups	cake flour
1/2	tsp	iodized fine salt
3-1/4	tsp	baking powder
1-1/2	cups	MAGNOLIA GOLD BUTTER UNSALTED, softened
1-1/3 cups + 1/2	cup	sugar
9	pc	MAGNOLIA BROWN EGGS, yolks and whites separated
1/4	cup	MAGNOLIA FULL CREAM MILK
1/4	cup	lemon juice

Procedure:

Preheat oven to 325°F. Grease and flour two 7x3x2 inch loaf pans. Set aside.
Sift flour, salt and baking powder 3 times. Set aside.
Using a mixer over medium speed, cream butter and 1-1/3 cups sugar for 10 minutes. Add egg yolks one at a time and beat well after each addition. Shift to low speed and then add dry ingredients alternately with milk mixture.
In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar and continue beating until mixture is stiff but not dry. Fold egg white foam into batter. Blend well.
Pour into prepared loaf pans. Bake for 45 minutes or until done.

Makes 16 servings.

Share This Recipe