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Lemon Cream Bread
    Lemon Cream Bread


    Servings: 12
    Prep Time: 10 minutes
    Bake Time: 1 hour
    Cool Time: 30 minutes
    Start to Finish: 1 hour, 40 minutes
    Times are approximate


    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


    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°F 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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