Lemon Cream Cheese Tea Loaves
|Cream cheese||1 , softened|
|Butter||1⁄2 Cup (8 tbs), softened|
|Sugar||1 1⁄4 Cup (20 tbs)|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||1 Tablespoon|
|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.