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Entenmann's Pound Cake

flour, butter, sugar, eggs, lemon

Entenmann's Pound Cake -


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 for Entenmann's Pound Cake Recipe

Preheat the oven to 325 degrees F.
Spray an 8-1/2 inch Pyrex loaf dish with Pam.
Cream the butter with the powdered 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, the rest of the flour and the extract, beating 2 minutes.
Spread thick and creamy batter evenly in prepared loaf dish.
Bake 65 minutes or until tester inserted into the center comes out clean.
Cool in the baking dish on a wire rack for 30 minutes.
Remove from the dish.
Slice into 1/2 inch thick slices.
If you are going to be freezing the cake, be sure to slice before freezing the loaf.
Thaw to use within 6 months.

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