Lemon Cream Bread

Lemon Cream Bread
Lemon Cream Bread

1/2 cup butter
1 1/4 cups sugar
2 large eggs
2 1/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
5 1/2 ounces evaporated milk
8 ounces cream cheese
1/4 cup water
1/2 cup pecans, chopped
2 tablespoons grated lemon rind
1/3 cup sugar
1/4 cup 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 9x5x3 inch loaf pan.

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 pan for 30 minutes.

Turn out on a cake rack.

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