Ingrients & Directions
-WALDINE VAN GEFFEN VGHC42A-
1/2 lb Real butter or margarine
2 c Powdered sugar
2 lg Eggs
3 tb Sour cream
1 2/3 c Flour
1 tb Lemon extract or vanilla
Preheat oven to 325~. Spray 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 sour cream, rest of flour and extract, beating 2
minutes. Spread batter evenly in dish. Bake for 65 minutes or until tester
comes out clean. Remove from dish. Slice 1/2″ thick. Be sure to slice
before freezing loaf. Thaw to use within 6 months.
Yields
10 Servings