Lemon Cream Bread Recipes

Steps:

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

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, lemon zest and juice. Combine flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool in pan 15 minutes before removing to a wire rack. Combine glaze ingredients; immediately drizzle over bread. Serve warm.

Steps:

• In a measuring cup, combine sour cream and lemon juice. Add enough milk to measure 1/2 cup. In a bread machine pan, place the sour cream mixture, butter, egg, lemon peel, sugar, salt, baking soda, flour and yeast in order suggested by manufacturer. Select sweet bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , In a small bowl, combine the spread ingredients; beat until smooth. Serve with the bread.