Sara Lee'e Pound Cake

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Sara Lee'e Pound Cake
1/2 lb Real butter (or margarine)
2 c Powdered sugar
2 lg Eggs
3 T Sour cream
1 2/3 c Flour
1 T 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.