Lemon Cream Loaf W/Lemon Glaze

READY IN: 1hr 20mins
Recipe by Wildflour

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

Top Review by 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.

Ingredients Nutrition


  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.

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