Entenmann's Pound Cake
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Serves/Makes: 8
Ready in: 1-2 hrs
- 1/2 pound butter, at room temperature
- 2 cups powdered sugar
- 3 large eggs
- 1 2/3 cup all-purpose flour
- 1 tablespoon lemon or vanilla extract
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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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