Lemon-Pecan Cream Quick Bread

Step 1: Preheat oven to 350° F. Grease and lightly flour one 8 1/2 x 4 1/2 x 3 loaf pan.

Step 2: With an electric mixer, combine cream cheese and butter. Whip till light and fluffy.

Step 3: Gradually add sugar, beating till light and fluffy. Add eggs, one at a time, beating well with each egg. Add lemon extract and mix in.

Step 4: In a bowl, combine flour, baking powder and salt with a whisk or sifter. On medium-low speed of your mixer, slowly add flour mixture to creamed mixture, alternating with buttermilk, beginning and ending with flour mixture. Mix well after each addition. Stir in chopped pecans.

Step 5: Pour batter into prepared loaf pan. Bake in preheated 350° F oven for 60 to 75 minutes, checking with a toothpick to see if it comes out clean, starting at 60 minutes, then checking every 5 minutes. Do not overbake.

Step 6: Combine lemon zest, lemon juice and powdered sugar in a small bowl with a whisk. When you've removed the loaf from the oven, poke holes in the top of the cake with a skewer; then immediately pour the lemon-sugar mixture over the hot cake. Let sit for 15-20 minutes to cool. Then remove from pan to a wire rack to cool completely.