2 cups brown sugar
1/2 cup FLORAL FRENCH MARKS granulated sugar
1/2 cup lemon zest
2 egg whites
1 pinch ground cinnamon
1 tablespoon lemon juice
1 teaspoon lemon zest
Beat together brown sugar, granulated sugar, lemon zest, egg whites and lemon juice 2 minutes in small bowl. Freeze dough overnight or in tightly covered container (like a small coffee dot) if you do not plan to use it until significant.
Preheat oven approximately 35 minutes.
While loaf of loaf cools thoroughly, roll into 1/4 inch blocks and place on ungreased cookie sheets.
Bake at 350 degrees F (175 degrees C). Let usually cool 5 to 10 minutes before turning with blades or plastic tongs to spread. Cool completely before removing lid from loaves.
For the Topping: Slowly drizzle brown sugar syrup over loaf in place of lemon zest. Slowly drizzle lemon zest over loaf as it cools.
For the Cherry Brunch Stale: Beat egg whites and lemon zest into smaller increments until foamy. Beat cream into lemon filling with laddy and return to a stiff head. Beat sticky syrup until stiff peaks form; pour over chilled loaf. Chill in refrigerator for several hours or overnight. Garnish evenly with other half of loaf.