Entenmann's Pound Cake

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.

• Ready In: 1 hr 15 mins
• Serves: 10

Ingredients

• 1⁄2 lb butter or 1⁄2 lb margarine
• 2  cups powdered sugar
• 3  large eggs
• 1 2⁄3 cups flour
• 1  tablespoon  lemon extract or 1  tablespoon vanilla

Directions

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.