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Lemon Cream Bread

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Submitted by seximooch

YIELD

servings

PREP

15 min

COOK

60 min

READY

1 hrs

Ingredients

½ 118
CUP ML BUTTER
1 ¼ 296
CUPS ML SUGAR
2 2
LARGE LARGE EGGS
2 ¼ 532
3 15
TEASPOONS ML BAKING POWDER
1 5
TEASPOON ML SALT
5 ½ 159
OUNCES ML/G EVAPORATED MILK
8 231.2
OUNCES ML/G CREAM CHEESE
¼ 59
CUP ML WATER
½ 118
CUP ML PECANS
chopped
2 3E+1
TABLESPOONS ML LEMON ZEST
grated
79
CUP ML SUGAR
¼ 59
CUP 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 9×5×3 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 331g (11.7 oz)
Amount per Serving
Calories 1130 46% from fat
 % Daily Value *
Total Fat 58g 89%
Saturated Fat 30g 150%
Trans Fat 0g
Cholesterol 237mg 79%
Sodium 985mg 41%
Total Carbohydrate 47g 47%
Dietary Fiber 4g 14%
Sugars g
Protein 36g
Vitamin A 33% Vitamin C 19%
Calcium 21% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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