Ingredients
- Lemon loaf:
- 1/2 cup finely chopped pecans
- 1 tablespoon grated lemon rind
- 2 1/2 cups flour, divided
- 1/2 cup shortening
- 1 (8 ounce) package cream cheese, softened
- 1 1/3 cups sugar
- 2 eggs
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- Lemon Glaze:
- 1 tablespoon grated lemon rind
- 1/4 cup lemon juice
- 1/4 cup sugar
Directions
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For loaf: Dredge pecans and lemon rind in 1 Tbl. flour in small bowl, stir well and set aside.
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Cream shortenening and cream cheese in large mixing bowl.
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Gradually add sugar beating well.
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Add eggs, one at a time, beating well after each addition.
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Combine remaining flour, baking powder and salt.
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Add to creamed mixture alternately with milk, beginning and ending with flour mixture.
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Mix well after each addition.
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Stir in reserved dredged mixture.
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Pour batter into 2 well-greased 8 1/2x 4 1/2×3″ loaf pans.
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Bake at 350ยบ for 1 hour or til toothpick inserted in center comes out clean.
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Immediately brush loaves with lemon glaze.
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Cool in pans 20 minutes, then turn out onto wire rack to cool completely.
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Lemon Glaze: Combine all ingredients in small bowl, stir well.