½ cup unsalted butter, softened, ½ cup sugar, 1 teaspoon Sweet’N Low zero calorie sweetener, 4 large eggs, separated, at room temperature, 2 tablespoons Butter Buds® sprinkles, 1 teaspoon vanilla extract, ½ teaspoon grated lemon peel, 1 ½ cups sifted self-rising cake flour
Preparation
Preheat oven to 350°F. Spray 8″ x 5″ x 2 ½” loaf pan with nonstick cooking spray. Set aside. In large bowl with mixer at medium speed, cream butter, sugar and Sweet’N Low until light and fluffy. Beat in egg yolks, Butter Buds sprinkles, vanilla and lemon peel. Gradually beat in flour. In separate bowl with clean beaters, beat egg whites until stiff but not dry. Fold into butter mixture. Spoon into pan. Bake 40 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pan and cool completely.
