1 (8 oz.) cream cheese
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
1 tsp. grated lemon rind
2 to 3 tbsp. lemon juice
1/3 c. sifted confectioners' sugar

Combine cheese and butter very well. Add sugar, beating until light and fluffy. Add eggs, one at a time. Combine flour, salt and baking powder. Add to creamed mixture alternately with milk. Mix well after each addition. Stir in pecans.

Pour batter into 2 greased and floured 8 1/2 x 4 1/2 x 3 inch loaf pans. Bake 350 degrees 45 minutes or until wooden pick comes clean.

Combine lemon rind, juice and powdered sugar mixing until smooth. Pour over hot loaves. Cool in pans 10 minutes. Remove from pans and cool.