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    You are in: Home / Baking / Lemon Cream Loaf W/Lemon Glaze Recipe
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    Lemon Cream Loaf W/Lemon Glaze

    Lemon Cream Loaf W/Lemon Glaze. Photo by momaphet

    1/6 Photos of Lemon Cream Loaf W/Lemon Glaze

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Wildflour's Note:

    Rich, with a light lemon flavor and a nice lemon glaze!

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    Units: US | Metric

    Lemon loaf

    Lemon Glaze


    1. 1
      For loaf:.
    2. 2
      Dredge pecans and lemon rind in 1 Tbl. flour in small bowl, stir well and set aside.
    3. 3
      Cream shortenening and cream cheese in large mixing bowl.
    4. 4
      Gradually add sugar beating well.
    5. 5
      Add eggs, one at a time, beating well after each addition.
    6. 6
      Combine remaining flour, baking powder and salt.
    7. 7
      Add to creamed mixture alternately with milk, beginning and ending with flour mixture.
    8. 8
      Mix well after each addition.
    9. 9
      Stir in reserved dredged mixture.
    10. 10
      Pour batter into 2 well-greased 8 1/2x 4 1/2x3" loaf pans.
    11. 11
      Bake at 350º for 1 hour or til toothpick inserted in center comes out clean.
    12. 12
      Immediately brush loaves with lemon glaze.
    13. 13
      Cool in pans 20 minutes, then turn out onto wire rack to cool completely.
    14. 14
      Lemon Glaze:.
    15. 15
      Combine all ingredients in small bowl, stir well.

    Ratings & Reviews:

    • on June 02, 2009


      This is very moist and has a nice delicate flavor, but for me not enough lemon, I could barely taste it when eating the cake without the glaze. If it was called Cream Cake with lemon glaze it would be perfect! I made the recipe as shown except for cutting it in half for one loaf, and adding a TBL of fresh lemon juice in place of some of the milk. Maybe a little lemon extract give it a boost. I used 1/3 c sugar and lemon juice for the glaze and poked some holes. The moistness is almost too moist for me (I don't like when baked goods start heading towards gummy) I would reduce the fat, as another reviewer, did to a 1/3 cup. My loaf was very brown on the bottom and sides, and cooked, at 50 minutes. Overall I really liked this and would make it again with a few adjustments to suit our tastes. Thank you Wildflour for sharing another lovely recipe. Made for ZWT5 by one of the Cooks With Dirty Faces.

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    • on May 04, 2008


      Very moist and tasty.Will sure make it again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 13, 2008


      This was very popular with my family when I made it for a potluck. I think next time I'll use less lemon rind and more lemon glaze. The loaf turned out very moist and yummy. I didn't use pecans because I didn't have any but I'd love to try it with nuts next time.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Lemon Cream Loaf W/Lemon Glaze

    Serving Size: 1 (1449 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2383.4
    Calories from Fat 1091
    Total Fat 121.3 g
    Saturated Fat 43.9 g
    Cholesterol 353.3 mg
    Sodium 2176.5 mg
    Total Carbohydrate 295.6 g
    Dietary Fiber 7.6 g
    Sugars 161.2 g
    Protein 37.7 g

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