Entenmann`s Pound Cake

Preheat the oven to 325 degrees F. Grease an 8 1/2 x 4 1/2-inch loaf pan.

Combine the butter and powdered sugar in a mixing bowl. Beat on high speed with an electric mixer for 5 minutes or until creamed together.

With the mixer running on medium speed, add 1 egg and approximately 1/3 of the flour. Beat for 2 minutes, scraping down the sides of the bowl as needed.

Add another egg and half of the remaining flour. Beat for 2 minutes, scraping down the sides of the bowl as needed.

Add the remaining egg, remaining flour, and vanilla or lemon extract. Beat for 2 minutes.

Transfer the batter to the prepared loaf pan. Place in the oven and bake at 325 degrees F for 65 minutes or until a toothpick inserted in the center comes out clean.

Remove the cake from the oven and let it cool on a wire rack for 30 minutes.

Remove the cake from the loaf pan. Slice the cake 1/2-inch thick. Store the cake in an airtight container or freeze (sliced) for up to 6 months.