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- Very rich, tangy, moist Lemon Tea Bread. This is unusually rich and packed full of creamy lemony flavor. A true keeper for everyone's tastes!
- S. Chokel
- 2-1/2 cups (600 ml) all-purpose flour
- 1 tbsp (15 ml) baking powder
- 1 tsp (5 ml) salt
- 1-2/3 cups (400 ml) sugar
- 1/2 cup (125 ml) shortening
- 2 eggs
- 1 8 oz (224 grm). package cream cheese, cut into 1/4 inch cubes
- 1 cup (225 ml) whole milk
- 1/2 cup (125 ml) nuts (almonds or walnuts especially nice)
- 2 tbsp (30 ml) lemon peel, zested or grated
- 1/4 cup (60 ml) lemon juice
- Sift flour with baking powder and salt, and set aside.
- In a large mixing bowl, add 1-1/3 cups (325 ml) sugar to shortening and cream until light and fluffy.
- Blend in eggs, one at a time, blending each one well.
- Add dry ingredients to the shortening and egg mixture, and lightly mix together.
- Fold in cream cheese, milk, nuts, and lemon peel, carefully incorporate the mixture.
- Line a 5x9 loaf pan with waxed paper and pour the batter into it.
- Bake at 375 degrees (200 C.) for about 50 minutes. (A testing toothpick will come out clean when it is done).
- Combine the remaining sugar and the lemon juice together so that the sugar dissolves, then slowly and carefully, drizzle or brush the syrup over the hot lemon Loaf just out of the oven.
- Cool for at least 30 minutes before slicing and serving.
- You can serve this as is, or as a decadent dessert of a slice of this Lemon Loaf warm, topped with a generous spoonful of Lemon Curd, sprinkles of fresh chilled raspberries, a dollop of whipped cream or cool whip and topped off with a berry or two and a sprinkling of toasted chopped nuts.
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