Lemon Cream Bread
Yield
servingsPrep
15 minCook
60 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 1 ¼ | cups |
sugar
|
|
| 2 | large |
eggs
|
|
| 2 ¼ | cups |
all-purpose flour
|
|
| 3 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 5 ½ | ounces |
evaporated milk
|
|
| 8 | ounces |
cream cheese
|
|
| ¼ | cup |
water
|
|
| ½ | cup |
pecans
chopped |
|
| 2 | tablespoons |
lemon zest
grated |
|
| ⅓ | cup |
sugar
|
|
| ¼ | cup |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 296 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 532 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 159 | ml/g |
evaporated milk
|
|
| 231.2 | ml/g |
cream cheese
|
|
| 59 | ml |
water
|
|
| 118 | ml |
pecans
chopped |
|
| 3E+1 | ml |
lemon zest
grated |
|
| 79 | ml |
sugar
|
|
| 59 | ml |
lemon juice
|
|
Directions
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℉ (180℃) 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.
