Sara Lee’s Pound Cake – Baked Goods

—–WALDINE VAN GEFFEN VGHC42A—– 1/2 pound Real butter or margarine

2 cups Powdered sugar

2 large Eggs

3 tablespoons Sour cream

1 2/3 cups Flour

1 tablespoon Lemon extract or vanilla

Preheat oven to 325~. Spray 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 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 1/2″ thick. Be sure to slice before freezing loaf. Thaw to use within 6 months. Source: Gloria Pitzer