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

Combine cream cheese and butter; cream 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 pecans.

Pour batter into 2 greased and floured 8 1/2 x 4 1/2 x 3 inch loaf pans. Bake at 350 degrees for 45 minutes or until wooden toothpick inserted in center comes out clean. Combine canned milk and butter, heat until just before boiling. Add powdered sugar, beat with mixer or whisk until smooth. Add lemon juice and rind. Pour over hot loaves. Cool in pans 10 minutes.