1 (8 oz.) pkg. cream cheese, soft
1/2 c. butter, soft
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 nuts
1 tsp. grated lemon rind
2-3 tbsp. lemon juice
1/2 c. sifted powdered sugar

Combine cream cheese and butter, cream well. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating mixture 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 inch loaf pans. Bake at 350 degrees for 45 minutes or until toothpick comes out clean.

Rind, juice and powdered sugar - mix until smooth. Pour over hot loaves. Cool 10 minutes. Move to rack and cool. Best after a few hours or one day after lemon juice soaks through.