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Lemon Cream Loaf Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2¼ cups sifted all purpose flour
1 tsp. salt
1/2 cup butter, softened
1 cup milk
1/2 cup chopped walnuts
2 Tbsp. grated lemon zest
1 Tbsp. baking powder
1 2/3 cup sugar
2 eggs
1 (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 butter 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 alternating with milk, beginning and ending with dry ingredients. Blend well after each addition. Beat in cream cheese. Fold in walnuts and lemon rind. Pour batter into pans. Bake at 375º for 50-55 minutes, until golden brown. Combine 1/3 cup of remaining sugar and lemon juice; brush mixture over hot loaves. Cool 30 minutes. Remove from pans. Cool completely before slicing or can be served warm. Makes 2 loaves. Serves 20.
Number Of Servings:
Number Of Servings:
20
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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