Lemon Cream Bread

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1/2 c butter
1 1/4 c sugar
2 lg eggs
2 1/4 c all-purpose flour
3 t baking powder
1 t salt
5 1/2 oz evaporated milk,1 small can
8 oz cream cheese
1/4 c water
1/2 c pecans,chopped
2 T lemon rind,Grated
1/3 c sugar
1/4 c lemon juice
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 350 degrees 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.