Sara lee'e pound cake
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| WALDINE VAN GEFFEN | ||
| VGHC42A----- | ||
| ½ | pounds | Real butter or margarine |
| 2 | cups | Powdered sugar |
| 2 | larges | Eggs |
| 3 | tablespoons | Sour cream |
| 1⅔ | cup | Flour |
| 1 | tablespoon | Lemon extract or vanilla |
Directions
Preheat oven to 325~. Spray 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 sour cream, rest of flour and extract, beating 2 minutes. Spread batter evenly in dish. Bake for 65 minutes or until tester comes out clean. Remove from dish. Slice ½" thick. Be sure to slice before freezing loaf. Thaw to use within 6 months. Source: Gloria Pitzer
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