Entenmann's Pound Cake

Total Time
1hr 15mins
Prep 10 mins
Cook 1 hr 5 mins

I have divine childhood memories of Entenmann's pound cake, which my mother rarely buy since she would usually bake her own. I found this recipe on a copycat site, and never ever thought of using powdered sugar before.

Ingredients Nutrition


  1. Preheat the oven to 325 degrees F.
  2. Spray an 8-1/2 inch Pyrex loaf dish with Pam.
  3. Cream the butter with the powdered sugar on high speed of mixer for 5 minutes.
  4. Add 1 egg and then a little flour, beating 2 minutes.
  5. Add 2nd egg and half of remaining flour and beat 2 minutes.
  6. Add 3rd egg, the rest of the flour and the extract, beating 2 minutes.
  7. Spread thick and creamy batter evenly in prepared loaf dish.
  8. Bake 65 minutes or until tester inserted into the center comes out clean.
  9. Cool in the baking dish on a wire rack for 30 minutes.
  10. Remove from the dish.
  11. Slice into 1/2 inch thick slices.
  12. If you are going to be freezing the cake, be sure to slice before freezing the loaf.
  13. Thaw to use within 6 months.
Most Helpful

This is simply scrummy, enjoyed by 8 women from work as our 'coffee' course to a pot luck dinner. The icing sugar was a surprise ingredient but gave the edges a tasty crispness. Thanks Mirj!

Evie* May 03, 2003

An EXCELLENT pound cake recipe! Very tasty, perfect consistency and great with berries and whipped cream on top. Very good recipe directions to follow as well. A++++!

Dine & Dish June 20, 2003

This is the first cake recipe I've ever had success with. I was surprised at the lack of leavening in it but it turned out very well. I had to hide the leftovers!

Avital January 26, 2004