Copycat Sara Lee Pound Cake Recipe
The perfect sweet treat, Copycat Sara Lee Pound Cake Recipe is moist, buttery, has a hint of lemon, and melts in your mouth. This recipe makes one 9x5-inch loaf.
Servings 8 servings
Calories 498kcal
Equipment
Ingredients
- 1 cup butter real butter, no substitutions, at room temperature
- 1 and ¼ cups granulated sugar
- 4 large eggs at room temperature
- 2 cups cake flour sifted and measured correctly
- 4 tablespoons powdered milk
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon extract almond or coconut extract can be used
Instructions
- Line a 9x5-inch loaf pan with parchment paper and spray with non-stick spray. Preheat the oven to 325° F.
- Cream butter until soft and there are no lumps. Add granulated sugar and mix until light and fluffy.
- Add one egg at a time, beating just until it is mixed into the batter before adding another egg.
- In a separate bowl, combine flour, baking powder, salt, and powdered milk. Stir to combine.
- Lower speed on mixer to low and slowly add the flour mixture.
- Add vanilla and lemon and stir.
- Spoon batter into prepared pan. Bake at 325 degrees F for 40-45 minutes.
- Test for doneness with a wooden pick. Insert pick in the center of the cake, if pick comes out clean or with dry crumbs, it is done.
- Allow the cake to cool 10 minutes in the pan before removing the cake from the pan to cool completely on a wire rack. Once cooled completely transfer to a serving platter.
- Store in an airtight container on the countertop for 5 days. You can freeze the cake in an airtight container for up to 3 months.
Nutrition
Calories: 498kcal | Carbohydrates: 56g | Protein: 9g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 170mg | Sodium: 331mg | Potassium: 178mg | Fiber: 1g | Sugar: 33g | Vitamin A: 897IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg
