Lemon Cream Bread Recipe
Online Quick Bread Recipes


Lemon Cream Bread
Serves: 8

6 tbsp. butter
7/8 cup sugar
6-oz. cream cheese
1 1/2 large eggs
1 2/3 cups all-purpose flour
2 1/4 tsp. baking powder
3/4 tsp. salt
1/2 cup evaporated milk
3 tbsp. water
3/8 cup pecans, chopped
4 1/2 tsp. grated lemon rind

1/4 cup sugar
3 tbsp. lemon juice

Cream butter, sugar, and cream cheese until light and fluffy. Add eggs, one at a time, beating thoroughly after each one.

Add dry ingredients alternately with milk and water, blending well. Fold in nuts and lemon rind.

Pour into a greased and floured 8 mini-loaf pans. Bake at 350F. about 1 hour or until golden brown.

Stir sugar with lemon juice until dissolved. Drip over hot loaf. Let stand in pans for 30 minutes. Turn out on a cake rack.

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