Contributed by the American Egg Board
|Butter, softened||3||Mix on second speed until creamed.|
|Baker’s sugar (fine granulated)||4|
|Liquid whole egg, frozen (thawed) or refrigerated||3||8||Add gradually.|
|Milk||2||Combine. Add to sugar/egg batter |
alternately with flour mixture. Do not overmix.
|Lemon extract (or vanilla)||2|
|Lemon peel, grated||0.25|
Portion 2 lbs. 1.5 ozs. into eight prepared loaf pans.
Bake at 355°F for 55 to 60 minutes, until done.
Cool before removing from pans.
Yields eight loaves