LEMON CHEESE BREAD
for sweet quick breads at Del Mar County Fair,1999
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- 1/2 cup butter
- 1 1/4 cups sugar
- 2 large eggs
- 2 1/4 cups all-purpose 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 pecans -- chopped
- 2 tablespoons grated lemon rind
- 1/3 cup sugar
- 1/4 cup lemon juice
1Cream butter, sugar, and cream cheese until light and fluffy. Add eggs,
a time, beating thoroughly after each one.
2Add dry ingredients alternately
with milk and water, blending well. Fold in nuts and lemon rind. Pour into
greased and floured 9x5x3 inch loaf pan. Bake at 350 degrees about 1 hour
until golden brown.
3Stir sugar with lemon juice until dissolved. Drip over
loaf. Let stand in pan for 30 minutes. Turn out on a cake rack.