"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Lemon Cream Loaf Recipe

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This recipe for Lemon Cream Loaf, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Corvelli Meyers
Added: Thursday, June 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 1/4 cup sifted all purpose flour
1 tsp. salt
1/2 cup shortening
1 cup milk
1/2 cup chopped walnuts
2 Tbsp. grated lemon cake
1 Tbsp. baking powder
1 2/3 cup sugar
2 eggs
8 oz. pkg. cream cheese (cut into 1/4" cubes)
1/4 cup fresh lemon juice

Directions:
Directions:
Grease two 9x5x3" loaf pans. Sift together flour, baking powder and salt. Gradually add 1 1/3cup of the sugar to the shortening in large mixing bowl, cream at high speed of mixer until light and fluffy. At medium speed blend in eggs, beating well. At low speed add sifted dry ingredients alternately with milk, beginning and ending with dry ingredients. Blend well after each addition. Fold in cream cheese, walnuts and lemon rind. Pour batter into pans. Bake at 375 for 50-55 minutes, until golden brown. Combine 1/3 cup of remaining sugar and lemon juice; brush mixtrue over hot loaves. Cool 30 minutes. Remove from pans. Cool completely before slicing or can be served warm.

Number Of Servings:
Number Of Servings:
not given
Personal Notes:
Personal Notes:
I found this recipe in "A Book of Favorite Recipes-Compiled by The Sodality of Our Lady of St Ann's Church from 1966", with Mom's name on it. Mom has two of these cookbooks from St. Ann's Church in Washington, DC. I don't remember her making this recipe, but I'm anxious to try it. Sounds like it might be good served with freshly whipped cream.

 

 

 

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