Lemon Cream Bread

Ingredients

110 gr butter
250 gr sugar
2 eggs
280 gr all purpose flour
14 gr baking powder
3 gr salt
160 ml evaporated milk
230 ml cream cheese
60 ml water
65 gr pecans
12 gr lemon rind
65 gr sugar
60 ml lemon juice

Instructions

Cream butter, sugar, and cream cheese until light and fluffy. Add eggs, one at a time, beating thoroughly after each one. Add dry ingredients alternately with milk and water, blending well. Fold in nuts and lemon rind. Pour into a greased and floured 9x5x3 inch loaf pan. Bake at 350 degrees about 1 hour or until golden brown. Stir sugar with lemon juice until dissolved. Drip over hot loaf. Let stand in pan for 30 minutes. Turn out on a cake rack. Prize winner for sweet quick breads at Del Mar County Fair--1993