Sara Lee’e Pound Cake
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.