Instructions: Cream butter; gradually add 1 cup sugar, beating well at medium speed of an electric mixer. Add egg and lemon rind, beating until blended.

Combine 11/2 cups flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in pecans, and set aside.

Beat cream cheese at medium speed until smooth; gradually add 1/3 cup sugar, beating well. Add egg, beating well. Stir in 1 tablespoon flour and vanilla. Pour half of the batter into a greased 9x5x3 inch loaf pan. Gently spread cream cheese mixture over batter. Spoon remaining half of batter over cream cheese mixture. Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan, and place on a wire rack. Sprinkle with powdered sugar; let cool completely.

Yield: 1 loaf

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