Lemon Cream Loaf
The Junior League of Odessa, Texas
The Southern Junior League Cookbook | The Blue Denim Gourmet
2-1/2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1-2/3 cup sugar
1/2 cup shortening
2 eggs
1 8-ounce package cream cheese, cut into 1/4-inch cubes
1 cup milk
2 tablespoons grated lemon peel
1/4 cup lemon juice
Sift flour with baking powder and salt. Add 1-1/3 cups sugar to shortening. Cream with electric mixer at high speed. Blend in eggs. Add dry ingredients. Fold in cream cheese, milk, nuts, and lemon peel.
Pour into 5x9-inch loaf pan lined with wax paper. Bake at 375° for 50 minutes. Combine remaining sugar and lemon juice. Brush over hot loaf. Cool 30 minutes.
Yield: 1 Large Loaf
Notes:
Left the nuts out because I prefer quick breads without them
Didn’t bother with wax paper, and greased the pan instead
Added 1/2 teaspoon almond extract because I don’t love the flavor of lemon, and almond helps to round it out