Sunday, February 7, 2010

Lemon Tea Bread

Cherise actually gave me this recipe. She told me that when she last made it the texture was a little crumbly so I adapted for our higher altitude with good results. This is heavenly!

8 oz cream cheese, softened
1/2 C butter
1 1/4 C sugar minus 2 T
2 large eggs
2 1/4 C flour
1 T baking powder minus 1/2 tsp
1/2 tsp salt
3/4 C milk plus 2 T
2 tsp lemon rind
2/3 C chopped blanched almonds or macadamia nuts, optional

2/3 C powdered sugar
2 T lemon juice
1 tsp lemon rind

Beat cream cheese and butter at high speed until light and fluffy. Gradually add sugar, beating well. Add eggs one at a time beating well after each.

Combine flour, baking powder, salt; add to creamed mixture alternately with milk. Mix after each addition. Stir in 2 teaspoons lemon rind and nuts. Pour batter into three greased and floured loaf pans. Bake at 375 degrees for 35-40 minutes.

Combine remaining 1 tsp lemon rind, powedered sugar, lemon juice, stirring well. Spoon glaze over warm loaves. Let cool in pan for 10 minutes. Remove from pans and cool on wire racks.

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