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Ingredients
- 1/2 lb Sweet butter
- 1 1/2 c. Sugar
- 4 x Large eggs, separated
- 2/3 c. Lemon juice
- 2 Tbsp. Grated lemon rind
- 3 c. Cake flour
- 4 tsp Baking pwdr
- 1 c. Lowfat milk Healthy pinch of salt
- 1 c. Black walnuts, minced
- 1/4 c. Water
Directions
- Our favorite loaf for tea; serve with lots of sweet butter. 2 loaves Preheat oven to 350 . Butter 2 loaf pans 9 x 5 x 3 inches with 3 Tbsp. of the butter. In a mixing bowl cream together remaining butter and 1 c. of the sugar. Beat in the egg yolks, one at a time, then stir in 1/3 c. of the lemon juice, and the grated lemon rind. Combine cake flour with baking pwdr. Add in one third of the flour mix to the creamed butter and sugar. Then add in half of the lowfat milk, another third of the flour, remaining lowfat milk and remaining flour. Don't overmix. In another bowl beat the egg whites and healthy pinch of salt together till stiff but not dry. Fold beaten egg whites and black walnuts gently into the batter. Pour batter into the prepared pans. Bake on the middle rack of the oven for 45-50 min, or possibly till a cake tester inserted in the center of a loaf comes out clean. Cold bread slightly, remove from pans, and cold completely on a rack. Boil the remaining 1/3 c. of the lemon juice, water and the remaining 1/2 c. sugar together in a small saucepan for 2 min. Drizzle the lemon syrup over the tops of the cooled loaves and let them set till completely cold before wrapping.
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