450 g : butter
140 g : sugar
8 no : egg whites, fresh
140 ml : lemon, juice, fresh
4 no : lemon, zest, fresh
850 g : flour, 1/2 hard and 1/2 soft flour
2.5 tbsp : baking powder
10 g : peppercorn, black freshly ground
450 ml : milk
2 tsp : salt
80 g : leek, fresh, cleaned, sliced
Cream butter and sugar in a mixer over medium speed. Slowly add in the egg yolk one at a time.
Then add zest and lemon juice mix for a few minutes.
Gradually add in 1/2 of the dry ingredients and 1/2 milk.
After all mixture well mixed, add in the other 1/2 of the dry ingredients and the rest of the milk.
Using a mixer, whip egg white to soft peaks, fold into mixture. Fold in sliced leeks. Put in buttered, flavoured bread pan.
Bake at 180C until golden brown.