Entenmann's Pound Cake

Recipe Ingredients

1/2 lb	227g / 8oz	Real butter or margarine
2 cups	396g / 13oz	Powdered sugar
3 cups	594g / 20oz	Eggs (large)
1 2/3 cups	104g / 3.7oz	Flour
1 tablespoon	15ml	Lemon extract or vanilla

Recipe Instructions

Preheat oven to 325F. Spray an 8-1/2" 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 1/2" thick. If freezing, be sure to slice before freezing loaf. Thaw to use within 6 months.

Source:
Gloria Pitzer

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