Lemon Cream Loaf W/Lemon Glaze

Submitted by Wildflour

"Rich, with a light lemon flavor and a nice lemon glaze!"

 

• Ready In: 1hr 20mins
• Ingredients: 13
• Yields: 2 loaves

ingredients

• Lemon loaf

• 1⁄2 cup finely chopped pecans
• 1 tablespoon grated lemon rind
• 2 1⁄2 cups flour, divided
• 1⁄2 cup shortening
• 1 (8 ounce) package cream cheese, softened
• 1 1⁄3 cups sugar
• 2 eggs
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk

• Lemon Glaze

• 1 tablespoon grated lemon rind
• 1⁄4 cup lemon juice
• 1⁄4 cup sugar

directions

1. For loaf:.
2. Dredge pecans and lemon rind in 1 Tbl. flour in small bowl, stir well and set aside.
3. Cream shortenening and cream cheese in large mixing bowl.
4. Gradually add sugar beating well.
5. Add eggs, one at a time, beating well after each addition.
6. Combine remaining flour, baking powder and salt.
7. Add to creamed mixture alternately with milk, beginning and ending with flour mixture.
8. Mix well after each addition.
9. Stir in reserved dredged mixture.
10. Pour batter into 2 well-greased 8 1/2x 4 1/2x3" loaf pans.
11. Bake at 350º for 1 hour or til toothpick inserted in center comes out clean.
12. Immediately brush loaves with lemon glaze.
13. Cool in pans 20 minutes, then turn out onto wire rack to cool completely.
14. Lemon Glaze:.
15. Combine all ingredients in small bowl, stir well.

Reviews

[momaphet]

This is very moist and has a nice delicate flavor, but for me not enough lemon, I could barely taste it when eating the cake without the glaze. If it was called Cream Cake with lemon glaze it would be perfect! I made the recipe as shown except for cutting it in half for one loaf, and adding a TBL of fresh lemon juice in place of some of the milk. Maybe a little lemon extract give it a boost. I used 1/3 c sugar and lemon juice for the glaze and poked some holes. The moistness is almost too moist for me (I don't like when baked goods start heading towards gummy) I would reduce the fat, as another reviewer, did to a 1/3 cup. My loaf was very brown on the bottom and sides, and cooked, at 50 minutes. Overall I really liked this and would make it again with a few adjustments to suit our tastes. Thank you Wildflour for sharing another lovely recipe. Made for ZWT5 by one of the Cooks With Dirty Faces.

 

[NoraMarie]

Very moist and tasty.Will sure make it again.

 

[playingwflavors]

This was very popular with my family when I made it for a potluck. I think next time I'll use less lemon rind and more lemon glaze. The loaf turned out very moist and yummy. I didn't use pecans because I didn't have any but I'd love to try it with nuts next time.

 

[Montana Heart Song]

I used vegetable oil, 1/3 cup and it was moist and flavorable. This is a great easy recipe to make. Will make again and again.Thanks for posting.

 

[KitchenKelly]

This was DEEEELICIOUS!! I brought one into work and it was gone by 10:00, and I only work with 3 other people!! I will ALWAYS make this from now on. I ommitted the nuts just as a personal preference..but mmmmm good:) This is probably my favourite recipe on 'zaar so far! Thanks Wildflour!