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