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Ingredients

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Directions

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  • Allow butter and eggs to stand at room temperature for 30 minutes. Grease and lightly flour two 8x4x2-inch loaf pans; set aside. In a medium bowl, combine all-purpose flour, cake flour, and baking powder; set aside.

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  • In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds or until softened. Gradually add sugar, 2 tablespoons at a time, beating on medium speed about 6 minutes or until very light and fluffy. Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping bowl frequently. (Batter may look slightly curdled.) Gradually add flour mixture, beating on low speed just until combined. Gently stir in snipped basil and tarragon.

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Instructions Checklist
  • Pour batter into prepared pans. Bake in a 325 degree F oven for 45 to 50 minutes or until wooden toothpick inserted in centers comes out clean. Cool in pans for 10 minutes. Remove from pans, and cool on wire racks.

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  • To serve, if you like, top each slice with a scoop of frozen lemon yogurt.

Nutrition Facts

192 calories; total fat 11g; saturated fat 5g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 79mg; sodium 99mg; potassium 35mg; carbohydrates 21g; fiberg; sugar 10g; protein 3g; vitamin a 340IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 32mcg; vitamin b12mcg; calcium 20mg; iron 1mg.

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