Entenmann's pound cake
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| WALDINE VAN GEFFEN | ||
| VGHC42A----- | ||
| ½ | pounds | Real butter or margarine |
| 2 | cups | Powdered sugar |
| 3 | larges | Eggs |
| 1⅔ | cup | Flour |
| 1 | tablespoon | Lemon extract or vanilla |
Directions
Preheat oven to 325~. Spray an 8-½" Pyrex loaf dish with Pam. Cream butter with sugar on high speed of mixer for 5 minutes. Add 1 egg and then a little flour, beating 2 minutes. Add 2nd egg and half of remaining flour and beat 2 minutes. Add 3rd egg, rest of flour and extract, beating 2 minutes. Spread thick and creamy batter evenly in prepared loaf dish. Bake 65 minutes or until tester inserted into center comes out clean. Cool in baking dish on wire rack 30 minutes.
Remove from dish. Slice ½" thick. If freezing, be sure to slice before freezing loaf. Thaw to use within 6 months. Source: Gloria Pitzer
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