posted by Schmitty 02-24-100 5:11 PM
Lemon Cream Loaf
2 1/4 cups all purpose flour, sifted
3 teaspoons baking powder
1 teaspoon salt
1 1/4 cups sugar
1/2 cup shortening
2 unbeaten eggs
3/4 cup evaporated milk
1/4 cup water
1 cup (8 ounces) cream cheese, cut into 1/4 inch cubes
1/2 cup walnuts chopped
2 tablespoons lemon rind
Preheat oven to 375° F. Sift together flour, baking powder and salt; set aside.
Put shortening in mixing bowl, gradually add sugar to the shortening creaming well. Blend in the unbeaten eggs and beat well. Add the dry ingredients alternately with evaporated milk and water, beginning and ending with dry ingredients. Blend thoroughly after each addition. With electric mixer, use a low speed. Fold in the cream cheese cubes, chopped walnuts and lemon rind.
Turn into two 8 x 4 x 2-1/2 or 9 x 5 x 3 inch pans, greased on bottom. Bake at 375 for 45 to 55 minutes until golden brown.
Combine 1/4 cup sugar and 1/4 cup lemon juice. Brush over hot loaves. Cool 30 minutes; remove from pans. Cool thoroughly before slicing.
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