Email to Nancy Spraker      

Recipe Categories: McClug's HOME PAGEAPPETIZERS BREAD CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS FISHandSEAFOOD FRUIT MEATS PASTA PASTRIES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS VEGETABLES

Loaf, Lemon-Cream




Source of Recipe


Southern Living Annual Recipes, 1984


Recipe Link: http://communities.msn.com/recipesfornoncooks/breads.msnw

List of Ingredients




1 (8-ounce) package cream cheese, softened

1/2 cup butter or margarine, softened

1-1/4 cups sugar

2 eggs

2-1/4 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup milk

2/3 cup chopped pecans

1 teaspoon grated lemon rind

2 to 3 tablespoons lemon juice

1/3 cup sifted powdered sugar


Recipe



1. Combine cream cheese and butter, creaming well. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating mixture well after each addition.

2. Combine 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 pecans.

3. Pour batter into 2 greased and floured 8-1/2 x 4-1/2 x 3-inch loaf pans. Bake at 350 degrees F. for 45 minutes or until a wooden pick inserted in center comes out clean

4. Combine lemon rind, lemon juice, and powdered sugar, mixing until smooth; pour over hot loaves. Cool in pans 10 minutes; remove to wire rack, and cool completely.

Yields 2 loaves