Lemon Cream Bread

1/2 c butter
1 1/4 c sugar
2 lg eggs
2 1/4 c all-purpose flour
3 t baking powder
1 t salt
5 1/2 oz evaporated milk, 1 small can
8 oz cream cheese
1/4 c water
1/2 c pecans, chopped
2 T lemon rind, Grated
1/3 c sugar
1/4 c lemon juice

Cream butter, sugar, and cream cheese until light and fluffy.
Add eggs, one at a time, beating thoroughly after each one.
Add dry ingredients alternately with milk and water, blending well. Fold in nuts and lemon rind. Pour into a 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. Let stand in pan for 30 minutes. Turn out on a cake rack.

Del Mar County Fair 1993