2 eggs; separated
2 T. flour
2 cups flour
1/2 tsp salt
2 T. baking powder
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 c. +2 T. melted butter
2 1/2 c. buttermilk or whole milk
zest of 1 lemon
In a small bowl, beat egg yolks and sugar until thick and lemon colored. IN a second bowl, sift together flour, baking soda and cinnamon. Add lemon zest, yolk mixture, 1/4 c. melted butter and milk, beating until smooth. In another bowl beat egg whites until stiff peaks form. Carefully fold in flour/yolk mixture. Mixture may be made ahead to this point and refrigerated overnight. Use remaining melted butter to brush each section of the pan while cooking.
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