Lemon Cream Bread
This recipe won a prize at a county fair in the "Sweet Quick Breads" category.
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INGREDIENTS
Nutrition- 1⁄2cup butter
- 1 1⁄4cups sugar
- 2large eggs
- 2 1⁄4cups flour
- 3teaspoons baking powder
- 1teaspoon salt
- 5 1⁄2ounces evaporated milk
- 8ounces cream cheese
- 1⁄4cup water
- 1⁄2cup chopped pecans
- 2tablespoons grated fresh lemon rind
- 1⁄3cup sugar
- 1⁄4cup lemon juice
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DIRECTIONS
- Cream together butter, sugar and cream cheese until light and fluffy.
- Add eggs one at a time, beating well after each one.
- Add dry ingredients alternately with milk and water, blending well.
- Fold in nuts and lemon rind.
- Pour into greased and floured 9x5x3 inch loaf pan.
- Bake at 350 degrees about 1 hour or until golden brown.
- Stir sugar with lemon juice until dissolved.
- Drip over hot loaf and let stand in pan for 30 minutes.
- Turn out on rack.
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