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
Topping:
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 350�F. 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. |