Lemon Cream Bread Recipe

Name: Lemon Cream Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter; 1 1/4 cups sugar; 2 large eggs; 2 1/4 cups flour; 3 teaspoons baking powder; 1 teaspoon salt; 5 1/2 ounces evaporated milk; 8 ounces cream cheese; 1/4 cup water; 1/2 cup chopped pecans; 2 tablespoons grated fresh lemon rind; 1/3 cup sugar; 1/4 cup lemon juice

Servings: persons

1/2 cup butter
1 1/4 cups sugar
2 large eggs
2 1/4 cups flour
3 teaspoons baking powder
1 teaspoon salt
5 1/2 ounces evaporated milk
8 ounces cream cheese
1/4 cup water
1/2 cup chopped pecans
2 tablespoons grated fresh lemon rind
1/3 cup sugar
1/4 cup lemon juice

1
Cream together butter, sugar and cream cheese until light and fluffy.
2
Add eggs one at a time, beating well after each one.
3
Add dry ingredients alternately with milk and water, blending well.
4
Fold in nuts and lemon rind.
5
Pour into greased and floured 9x5x3 inch loaf pan.
6
Bake at 350 degrees about 1 hour or until golden brown.
7
Stir sugar with lemon juice until dissolved.
8
Drip over hot loaf and let stand in pan for 30 minutes.
9
Turn out on rack.

1149

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup butter, 1 1/4 cups sugar, 2 large eggs, 2 1/4 cups flour, and more.

Yes, Lemon Cream Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Cream Bread

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