Sara lee's pound cake

Yield: 10 Servings

Measure Ingredient
\N \N -----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

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 Posted to recipelu-digest Volume 01 Number 259 by "Campbell" <lauriec@...> on Nov 15, 1997

Similar recipes