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Lemon Cream Cheese Tea Loaves

  Cream cheese 1 , softened
  Butter 1⁄2 Cup (8 tbs), softened
  Sugar 1 1⁄4 Cup (20 tbs)
  Eggs 2 Large
  All purpose flour 2 1⁄4 Cup (36 tbs)
  Baking powder 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Milk 3⁄4 Cup (12 tbs)
  Pecans 2⁄3 Cup (10.67 tbs), chopped
  Powdered sugar 1⁄3 Cup (5.33 tbs), sifted
  Lemon rind 1 Teaspoon, grated
  Lemon juice 2 Tablespoon

Beat cream cheese and butter at medium speed of an electric mixer until soft and creamy; gradually add 1 1/4 cups sugar, beating well.
Add eggs, one at a time, beating after each addition.
Combine flour, baking powder, and salt; add to cream cheese mixture alternately with milk, beginning and ending with flour mixture.
Mix after each addition.
Stir in pecans.
Pour batter into 2 greased and floured 8 1/2- x 4 1/2- x 3-inch loafpans.
Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean.
Combine powdered sugar, lemon rind, and lemon juice, stirring until smooth; pour slowly over hot loaves.
Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3826 Calories from Fat 1486

% Daily Value*

Total Fat 172 g264.4%

Saturated Fat 69.8 g349.2%

Trans Fat 0 g

Cholesterol 681.8 mg227.3%

Sodium 2379.3 mg99.1%

Total Carbohydrates 535 g178.4%

Dietary Fiber 16.6 g66.4%

Sugars 304.9 g

Protein 56 g112.4%

Vitamin A 70.6% Vitamin C 35.3%

Calcium 149.1% Iron 105.1%

*Based on a 2000 Calorie diet

Lemon Cream Cheese Tea Loaves Recipe