Entenmann's pound cake

 
                           Entenmann's Pound Cake
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Desserts                         Cakes
                 Low-Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----WALDINE VAN GEFFEN VGHC42A-----
      1/2  pound         Real butter or margarine
    2      cups          Powdered sugar
    3      large         Eggs
    1 2/3  cups          Flour
    1      tablespoon    Lemon extract or vanilla
 
 Preheat oven to 325~. Spray an 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 3rd egg, rest of flour and extract, beating 2
 minutes. Spread thick and creamy batter evenly in prepared loaf dish. Bake
 65 minutes or until tester inserted into center comes out clean. Cool in
 baking dish on wire rack 30 minutes. Remove from dish. Slice 1/2" thick.
 If freezing, be sure to slice before freezing loaf. Thaw to use within 6
 months. Source: Gloria Pitzer
 
 
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 
 Per serving: 188 Calories; 2g Fat (7% calories from fat); 4g Protein; 40g
Carbohydrate; 54mg Cholesterol; 17mg Sodium