3 tablespoons butter
2 teaspoons garlic powder
2 teaspoons paprika
3 tablespoons white sugar
2 cups bread flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 egg whites
2 tablespoons lemon juice
3 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, mix together the butter, garlic powder, paprika, sugar, bread flour, salt, baking powder, baking soda and nutmeg. Beat until well blended. Place egg whites into greased and flour lined pan. Place a layer of bread mixture on top of egg whites. Mix together lemon juice and lemon zest. Spread 1/4 of the lemon zest puree over the egg whites. Spread remaining lemon zest over filling to cover.
Bake in preheated oven for 30 minutes, or until bubbly and golden brown. Remove from oven and cool completely. The inside of the ring should be sticky. Remove ring from oven and cool completely.
In a large glass or metal bowl, beat egg whites until foamy. With a wire whisk, whip egg whites into stiff peaks. Fold egg whites into filling mixture, whisking, until stiff and in small pieces. Spoon filling mixture into the prepared pan.
While filling is in oven, preheat oven to 350 degrees F (175 degrees C). Fill rings with butter, lemon zest and lemon puree. Bake for 40 minutes in the preheated oven. Remove rings from oven and cool completely. Cut into 1/2 inch thick slices. Serve hot or cold.