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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This quick bread says spring to me. It's a little sweet and peppy, with a bright lemony taste and is heavenly slathered with real butter. Delicious with seafood and spring's fresh-tasting vegetable dishes. It's one of my favorites from the Silver Palate cookbooks; the original recipe also includes chives, but I just didn't care for their oniony taste in this bread and so I've omitted them. If you're interested in trying it, the measurement is 1/4 cup snipped fresh chives. Ingredients:
1 cup butter, softened at room temperature |
1/3 cup sugar |
4 eggs, separated |
1/3 cup fresh lemon juice |
2 grated lemons, zest of (yellow part only) |
3 cups flour |
4 teaspoons baking powder |
1/2 tablespoon black pepper |
1 pinch salt |
1 cup milk |
Directions:
1. Preheat oven to 350 degrees F.
2. Cream together butter and sugar.
3. Add egg yolks one at a time, beating well after each one.
4. Stir in lemon juice and zest.
5. In another bowl, combine flour, baking powder, and black pepper.
6. Stir 1/3 of the mixture into butter mixture.
7. Add 1/3 cup of the milk and mix together.
8. Continue alternating milk and remaining flour.
9. Do not overmix.
10. In another bowl, whip egg whites with the pinch of salt until soft peaks form.
11. Fold egg whites into the batter, then pour batter into a greased 9x5x3 inch loaf pan and bake at 350 degrees F for 50 to 60 minutes or until toothpick inserted in the center comes out clean.
12. Remove from oven, allow to sit in pan for 5 minutes, then remove bread and cool on a rack.
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