1 c. safflower butter, room temperature
1/2 c. honey
1/2 c. sugar
1 tbsp. vanilla extract
1 tsp. grated lemon peel
2 egg whites, room temperature
2 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda

Preheat oven to 325 degrees. In a large bowl with a electric mixer, beat butter on medium speed about 1 minute. Gradually add honey, then sugar. Beat 5 to 7 minutes after all honey and sugar have been added. Add vanilla and lemon peel; mix well. Add eggs and egg whites, one at a time, beating after each addition. Scrape bowl frequently. In another large bowl, combine flour, baking powder, salt, and baking soda; mix well. Add to egg mixture; beat on low speed only until ingredients are blended. Spoon batter into 3 (6 x 3 1/4 x 2 1/2 inch) greased and floured loaf pans. Bake for 40 to 50 minutes. Cool in the pan for 15 minutes. Remove from pan and cool completely on a wire rack.

Note: You can use a 9 x 5 x 3 inch loaf pan. Bake cake at 325 degrees about 60 minutes.