Entenmann's Pound Cake
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Entenmann's Pound Cake
Admin Tue Jun 30, 2009 7:34 pm
Entenmann's Pound Cake
1/2 pound butter
2 cups powdered sugar
3 large eggs
1 2/3 cups flour
1 tablespoon lemon extract or vanilla extract
Preheat oven to 325 degrees F. Spray an 8 1/2-inch 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 second egg and half of remaining flour and beat 2 minutes. Add 3rd egg and 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 pan on wire rack 30 minutes. Remove from pan. Slice 1/2-inch thick.
If freezing, be sure to slice before freezing loaf. Thaw. Use within 6 months
1/2 pound butter
2 cups powdered sugar
3 large eggs
1 2/3 cups flour
1 tablespoon lemon extract or vanilla extract
Preheat oven to 325 degrees F. Spray an 8 1/2-inch 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 second egg and half of remaining flour and beat 2 minutes. Add 3rd egg and 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 pan on wire rack 30 minutes. Remove from pan. Slice 1/2-inch thick.
If freezing, be sure to slice before freezing loaf. Thaw. Use within 6 months
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