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Lemon-Walnut Tea Loaves

4 oz. cream cheese, softened
1/2 cup (4 oz.) Mascarpone cheese, softened
1/2 cup butter, softened
1-1/4 cups sugar
2 eggs
2-1/4 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
3/4 cup milk
2/3 cup chopped walnuts
2/3 cup confectioners’ sugar, sifted
1 tsp. lemon zest
2 Tbsp. fresh lemon juice

Preheat oven to 350°F. In medium bowl, beat together cream cheese, Mascarpone, and butter until soft and creamy. Gradually add 1-1/4 cups sugar, beating well. Add eggs, one at a time, beating after each addition. In medium bowl, combine flour, baking powder, and salt; add to cream cheese mixture alternating with milk, beginning and ending with flour mixture. Mix after each addition; stir in walnuts. Pour batter into 2 buttered and floured 8-1/2 x 4-1/2 x 3-inch loaf pans or 6 mini loaf pans (5x3-inch). Bake for 40 to 45 minutes or until wooden toothpick inserted in center comes out clean. Reduce cooking time for mini loaves to 25 to 35 minutes. In small bowl, combine confectioners’ sugar, lemon zest, and lemon juice, stirring until smooth; drizzle slowly over hot loaves. Sprinkle additional lemon zest over, if desired. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on wire racks. Makes 2 large loaves or 6 mini loaves.

 

 


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