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Lemon Loaf




Source of Recipe


Macklinda


List of Ingredients




Makes: 1 Loaf
2-1/2 cups) all-purpose flour
1 tbsp baking powder
1 tsp salt
1-2/3 cups sugar
1/2 cup shortening
2 eggs
1 8 oz package cream cheese, cut into 1/4 inch cubes
1 cup whole milk
1/2 cup nuts (almonds, walnuts, or pecans)
2 tbsp lemon peel, zested or grated
1/4 cup lemon juice



Recipe



Sift flour with baking powder and salt, and set aside.
In a large mixing bowl, add 1-1/3 cups sugar to shortening and cream until light and fluffy.
Blend in eggs, one at a time, blending each one well.
Add dry ingredients to the shortening and egg mixture, and lightly mix together.
Fold in cream cheese, milk, nuts, and lemon peel, carefully incorporate the mixture.
Line a 5x9 loaf pan with waxed paper and pour the batter into it.
Bake at 375 degrees (200 C.) for about 50 minutes. (A testing toothpick will come out clean when it is done).
Combine the remaining sugar and the lemon juice together so that the sugar dissolves, then slowly and carefully, drizzle or brush the syrup over the hot lemon Loaf just out of the oven.
Cool for at least 30 minutes before slicing and serving.

Note:
You can serve this as is, or as a decadent dessert of a slice of this Lemon Loaf warm, topped with a generous spoonful of Lemon Curd, sprinkles of fresh chilled raspberries, a dollop of whipped cream or cool whip and topped off with a berry or two and a sprinkling of toasted chopped nuts.