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Lemon Cream Bread

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ready in: 1-2 hrs
serves/makes:   1 loaf

recipe id: 58152

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1/2 cup butter, softened
1 1/4 cup sugar
2 eggs
2 1/4 cups 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 chopped pecans
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 flour 9x5" loaf pan.

Bake at 350F 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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Nutritional data has not been calculated yet.

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