Entenmann's Pound Cake

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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.

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Steps

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Preheat the oven to 325 degrees f.

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Spray an 8-1 / 2 inch pyrex loaf dish with pam.

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Cream the butter with the powdered sugar on high speed of mixer for 5 minutes.

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Add 1 egg and then a little flour , beating 2 minutes.

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Add 2nd egg and half of remaining flour and beat 2 minutes.

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Add 3rd egg , the rest of the flour and the extract , beating 2 minutes.

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Spread thick and creamy batter evenly in prepared loaf dish.

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Bake 65 minutes or until tester inserted into the center comes out clean.

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Cool in the baking dish on a wire rack for 30 minutes.

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Remove from the dish.

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Slice into 1 / 2 inch thick slices.

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If you are going to be freezing the cake , be sure to slice before freezing the loaf.

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Thaw to use within 6 months.

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Ingredients

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butter, powdered sugar, eggs, flour, lemon extract