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Lemon-Cream Tea Loaf Recipe

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

Nancy Rushton Novick
Added: Saturday, August 18, 2007


1 (8 oz.) pkg. cream cheese, softened
1/2 c. butter or margarine, softened
1-1/4 c. sugar
2 eggs
2-1/4 c. all-purpose flour
1 T. baking powder
1/2 t. salt
3/4 c.milk
2/3 c. chopped pecans
1 t. grated lemon rind
2-3 T. lemon juice
1/3 c. sifted powdered sugar

Combine cream cheese and butter, creaming well. Gradually add sugar, beating until light & fluffy. Add eggs, one at a time, beating mixture well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning & ending with flour mixture. Mix well after each addition. Stir in pecans. Pour batter into bottom and sides of two greased and floured 8-1/2 x 4-1/2 x 3-inch loafpans. Bake at 350 degrees for 45 minutes or until a wooden toothpick inserted in center comes out clean. Combine lemon rind, lemon juice and powdered sugar, mixing until smooth. Cool in pan 10 minutes. Remove loaves from pans onto wire rack, and pour lemon mixture over HOT loaves.Cool completely.




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