*  Exported from  MasterCook  *

                            Lemon Cream Bread

Recipe By     : Jo Merrill
Serving Size  : 1    Preparation Time :0:00
Categories    : Dessert Breads                   Prize

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  c             Butter
   1 1/4  c             Sugar
   2      lg            Eggs
   2 1/4  c             All-purpose flour
   3      ts            Baking powder
   1      ts            Salt
   5 1/2  oz            Evaporated milk
   8      oz            Cream cheese
     1/4  c             Water
     1/2  c             Pecans -- chopped
   2      tb            Lemon zest -- grated
     1/3  c             Sugar
     1/4  c             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" 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.

Prize winner for sweet quick breads at Del Mar County Fair, 1993


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