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    Citrus: Lemon Cream Bread

    Source of Recipe

    Jo Merrill

    List of Ingredients

    1/2 cup butter
    1 1/4 cups sugar
    2 large eggs
    2 1/4 cups all-purpose flour
    3 teaspoons baking powder
    1 teaspoon salt
    5 1/2 ounces evaporated milk
    8 ounces cream cheese
    1/4 cup water
    1/2 cup pecans -- chopped
    2 tablespoons grated lemon rind
    1/3 cup sugar
    1/4 cup lemon juice

    Recipe

    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 350ºF 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.

 

 

 


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