1/2 cup butter
1 (16 ounce) package yeast bread
5 tablespoons butter
1 cup grated Parmesan cheese
2 eggs
1 cup warm milk
2 teaspoons dried minced onion
1/4 teaspoon salt
1/2 teaspoon paprika
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup bread flour
3 tablespoons white sugar
1 teaspoon white sugar
1/2 cup milk
1/4 cup eggs
1 egg, beaten
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
2 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Whisk together flour, sugar, salt, paprika, eggs, milk, yeast, salt and paprika. Add yeast mixture to flour mixture; stir to combine. Mix together with utensils remaining in pan; pour batter into prepared pan.
Bake in preheated oven for 1 hour or until a toothpick inserted into center of the cake comes out clean. Remove from oven and let cool completely.
For the frosting: Cream together butter, flour, 1 teaspoon baking powder, 1 teaspoon baking soda; gradually blend in 1/4 cup milk until smooth. Stir in 2 egg yolks, egg whites, remaining 1/4 cup milk, egg, lemon juice, 1 1/2 cup lemon juice, 1 tablespoon milk, 1/4 cup butter. Beat in flour mixture by hand, adding flour as necessary. Frost cooled cake.
For the frosting: Beat cream cheese and cream cheese flavored gelatin in small mixer bowl until smooth. Whip in milk or milk with handheld mixer until fluffy. Beat in egg yolks and lemon juice. Whip in flour mixture alternately with 1/4 cup lemon juice. Spread frosting over cooled cake. Chill cake overnight. Place back in refrigerator.
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