1 (8 oz.) pkg. cream cheese, softened
1/2 c. butter, softened
1 1/4 c. sugar
2 eggs
2 1/4 c. flour
1 tbsp. baking powder
1/2 tsp. salt
3/4 c. milk
2/3 c. chopped pecans or walnuts
1 tsp. grated lemon rind
2-3 tsp. lemon juice
1/2 c. sifted powdered sugar

Combine cream cheese and butter, creaming well. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in nuts.

Pour batter into 2 greased and floured 8 1/2" x 4 1/2" x 3" loaf pans. Bake at 350 degrees for 45 minutes or until pick inserted in center comes out clean.

Combine lemon rind, juice, and sugar, mixing until smooth. Pour over hot loaves. Cool in pans 10 minutes. Remove to wire racks and cool completely.