1/2 cup butter 1 1/4 cups sugar 2 large eggs 2 1/4 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon salt 5 1/2 ounces evaporated milk 8 ounces cream cheese 1/4 cup water 1/2 cup pecans, chopped 2 tablespoons grated lemon rind 1/3 cup sugar 1/4 cup 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° 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
