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Lemon Cream Tea Loaf

Southern.Crockpot's picture
Ingredients
  Cream cheese 8 Ounce, softened (1 Package)
  Softened butter/Margarine 1⁄2 Cup (8 tbs)
  Sugar 1 1⁄4 Cup (20 tbs)
  Eggs 2
  All-purpose flour 2 1⁄4 Cup (36 tbs)
  Baking powder 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Milk 3⁄4 Cup (12 tbs)
  Chopped pecans 2⁄3 Cup (10.67 tbs)
  Grated lemon rind 1 Teaspoon
  Lemon juice 3 Tablespoon
  Sifted powdered sugar 1⁄3 Cup (5.33 tbs)
Directions

GETTING READY
1. Preheat oven to 350°.

MAKING
2. In a bowl add cream cheese and butter. Cream well.
3. Gently add sugar and beat until fluffy.
4. Break eggs and add one at a time, beating well after each addition.
5. In a large bowl mix flour, baking powder, and salt.
6. Stir into the creamed mixture alternately with milk. Begin and end with flour mixture.
7. Blend well after each addition.
8. Add pecans and mix.
9. Grease and flour two 8 1/2- x 4 1/2- x 3-inch loaf pans.
10. Spoon the mixture into it.
11. Bake in oven for 45 minutes.
12. In a bowl mix lemon rind, lemon juice, and powdered sugar and mix until smooth.
13. Pour the mixture over hot loaves.
14. Cool in pans for 10 minutes.
15. Remove to wire rack and cool completely.

SERVING
16. Serve sliced.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Lemon
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes
Servings: 
10

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