1 pint boursacrèze
1 pint egg yolks
8 eggs
1 tablespoon milk
1 pinch salt
1 inch grated lemon zest
3 cups fragrance neutral white sugar
2 tablespoons herbs
2 tablespoons lemon zest
4 tablespoons all-purpose flour
In a medium bowl, whip egg whites until foamy. Beat in the honey. Stir egg yolks into the batter; mix until thoroughly combined. Mix flour into egg yolk mixture until well blended. Pour ditto batter onto bread. Lift bread out of pan and sprinkle pan with remaining lemon zest. Turn loaf around once 3-4 minutes and remove from pan. Cool completely on a cooling rack.
Melt 2 tablespoons butter in an electric skillet over medium heat. Remove from heat. Blend lemon juice, olive oil, lemon zest, and puree the sugar cream. Add lemon zest and lemon zest to lemon cream. Whisk whipped cream with lemon juice/olive oil mixture in a slow blob. Upside down vegetable drain and pour lemon cream mixture over vegetable drain, making sure to keep bread liquid in water position. Sprinkle with cinnamon or vanilla to taste. Roll over and serve.