Lemon Cream Cheese Tea Loaves Recipe
Ingredients
| Cream cheese | 1 , softened | |
| Butter | 1⁄2 Cup (8 tbs), softened | |
| Sugar | 1 1⁄4 Cup (20 tbs) | |
| Eggs | 2 Large | |
| All purpose flour | 2 1⁄4 Cup (36 tbs) | |
| Baking powder | 1 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Milk | 3⁄4 Cup (12 tbs) | |
| Pecans | 2⁄3 Cup (10.67 tbs), chopped | |
| Powdered sugar | 1⁄3 Cup (5.33 tbs), sifted | |
| Lemon rind | 1 Teaspoon, grated | |
| Lemon juice | 2 Tablespoon |
Directions
Beat cream cheese and butter at medium speed of an electric mixer until soft and creamy; gradually add 1 1/4 cups sugar, beating well.
Add eggs, one at a time, beating after each addition.
Combine flour, baking powder, and salt; add to cream cheese mixture alternately with milk, beginning and ending with flour mixture.
Mix after each addition.
Stir in pecans.
Pour batter into 2 greased and floured 8 1/2- x 4 1/2- x 3-inch loafpans.
Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean.
Combine powdered sugar, lemon rind, and lemon juice, stirring until smooth; pour slowly over hot loaves.
Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks.
Add eggs, one at a time, beating after each addition.
Combine flour, baking powder, and salt; add to cream cheese mixture alternately with milk, beginning and ending with flour mixture.
Mix after each addition.
Stir in pecans.
Pour batter into 2 greased and floured 8 1/2- x 4 1/2- x 3-inch loafpans.
Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean.
Combine powdered sugar, lemon rind, and lemon juice, stirring until smooth; pour slowly over hot loaves.
Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks.
Chef
