Lemon Cream Bread

Recipe Ingredients

1/2 cup	99g / 3.5oz	Butter
1 1/4 cups	247g / 8.7oz	Sugar
2 cups	396g / 13oz	Eggs (large)
2 1/4 cups	140g / 4.9oz	All-purpose flour
3 teaspoons	15ml	Baking powder
1 teaspoon	5ml	Salt
5 1/2 oz	156g	Evaporated milk
8 oz	227g	Cream cheese
1/4 cup	59ml	Water
1/2 cup	73g / 2.6oz	Pecans - chopped
2 tablespoons	30ml	Grated lemon rind
1/3 cup	65g / 2.3oz	Sugar
1/4 cup	59ml	Lemon juice

Recipe Instructions

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 350F 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.

Prize winner for sweet quick breads at Del Mar County Fair--1993

Source:
Jo Merrill

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