Sara Lee’e Pound Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes, Desserts | 10 | Servings | |
INGREDIENTS
| 1/2 | lb | Real butter or margarine |
| 2 | c | Powdered sugar |
| 2 | Eggs | |
| 3 | T | Sour cream |
| 1 2/3 | c | Flour |
| 1 | T | Lemon extract or vanilla |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 252
Calories From Fat: 17
Total Fat: 1.9g
Cholesterol: 39.1mg
Sodium: 17.9mg
Potassium: 42mg
Carbohydrates: 56.1g
Fiber: <1g
Sugar: 40.1g
Protein: 3.5g