| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Cakes |
10 |
Servings |
INGREDIENTS
|
|
—–WALDINE VAN GEFFEN VGHC42A—– |
| 1/2 |
lb |
Real butter or margarine |
| 2 |
c |
Powdered sugar |
| 2 |
lg |
Eggs |
| 3 |
tb |
Sour cream |
| 1 2/3 |
c |
Flour |
| 1 |
tb |
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
Posted to recipelu-digest Volume 01 Number 259 by "Campbell"
<lauriec@flash.net> on Nov 15, 1997
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