Ingredients
- 2 eggs
- 2 1/4 cups all purpose flour
- 1 1/4 cups sugar
- 5 1/2 ounces evaporated milk
- 8 ounces cream cheese
- 1/2 cup butter
- 1/2 cup pecans (chopped)
- 3/8 cup sugar
- 1/4 cup lemon juice
- 1/4 cup water
- 3 teaspoons baking powder
- 2 tablespoons lemon rind (grated)
- 1 teaspoon salt
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
