WALDINE VAN GEFFEN
VGHC42A—–
1/2 lb Real butter or margarine
2 c Powdered sugar
3 lg Eggs
1 2/3 c Flour
1 tb Lemon extract or vanilla
Preheat oven to 325~. Spray an 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 3rd egg, rest of flour and
extract, beating 2 minutes. Spread thick and creamy batter evenly in
prepared loaf dish. Bake 65 minutes or until tester inserted into
center comes out clean. Cool in baking dish on wire rack 30 minutes.
Remove from dish. Slice 1/2″ thick. If freezing, be sure to slice
before freezing loaf. Thaw to use within 6 months.
Yields
10 Servings