Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Lemon Cream Bread




Source of Recipe


TNT Recipeletter


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 -- 1 small can
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 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.