Categories: Cake, Dessert

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

1. For loaf: Dredge pecans and lemon rind in 1 Tbl. flour in small bowl, stir well and set aside.

2. Cream shortenening and cream cheese in large mixing bowl.

3. Gradually add sugar beating well.

4. Add eggs, one at a time, beating well after each addition.

5. Combine remaining flour, baking powder and salt.

6. Add to creamed mixture alternately with milk, beginning and ending with flour mixture.

7. Mix well after each addition.

8. Stir in reserved dredged mixture.

9. Pour batter into 2 well-greased 8 1/2x 4 1/2×3″ loaf pans.

10. Bake at 350º for 1 hour or til toothpick inserted in center comes out clean.

11. Immediately brush loaves with lemon glaze.

12. Cool in pans 20 minutes, then turn out onto wire rack to cool completely.

13. Lemon Glaze: Combine all ingredients in small bowl, stir well.

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