Lemon Tea Bread
½ cup butter
1 cup granulated sugar
2 whole large eggs
2 teaspoons lemon peel, finely shredded
1-1/2 cups all-purpose flour
1 tsp baking powder
1/2 cup milk
1/2 cup chopped pecans
1/4 cup granulated sugar
3 tablespoon lemon juice
¼ cup powdered sugar
1 tbsp orange juice
1 teaspoon orange peel, finely shredded
8 oz cream cheese, softened Preparation
To make the bread: Preheat the oven to 350°. Grease and flour the bottom and halfway up the sides of an 8x4x2inch loaf pan; set aside.
In a large mixing bowl, cream the softened butter and the 1 cup granulated sugar together with an electric mixer until fluffy. Add the eggs and the 1 teaspoon lemon peel. Beat the mixture well. Stir together the flour and baking powder. Add the flour-baking powder mixture to the sugar mixture alternating with the milk. Beat well after each addition. Stir in the chopped pecans.
Spread the batter in the prepared loaf pan and bake for 55 to 60 minutes or until a wooden toothpick inserted near the center of the bread comes out clean. If necessary, cover the bread with aluminum foil for the last 15 minutes of baking to prevent overbrowning.
Meanwhile, to make the Lemon Glaze: Stir together the 1/4 cup granulated sugar, the lemon juice and the 1 teaspoon lemon peel. Spoon the Lemon Glaze over the hot bread. Cool in the pan for 10 minutes. Remove the bread from the pan and cool on a wire rack.
To make the Orange Cream Cheese spread: In a small bowl, stir together the cream cheese, powdered sugar, orange juice and orange peel until the mixture is well blended. Serve the Orange Cream Cheese with the Lemon Tea Bread.
Makes About 14 slices
Prep Time: 15 mins.
Cook Time: 60 mins.