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 loaf.
Provided by Paula
Categories Dessert
Number Of Ingredients 9
Steps:
- 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 Facts : Calories 498 kcal, Carbohydrate 56 g, Protein 9 g, Fat 27 g, SaturatedFat 16 g, Cholesterol 170 mg, Sodium 331 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving
SARA LEE CRUMB CAKE - COPYCAT
An adopted recipe that is based on the copycat version of the original crumb cake. Very easy and quick to make, this didnt last long at our house.
Provided by lauralie41
Categories Breads
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix sifted flour, sugar and margarine until crumbly.
- Set aside 1/2 cup of mixture.
- To the remaining crumb mixture add remaining ingredients as given above.
- Beat well with mixer on low speed.
- Spread evenly in a greased 8" square pan.
- unrinkle reserved crumbs over top and bake at 350 degrees for 40 minutes or until golden brown and a inserted toothpick comes out clean.
- Dust warm cake with powdered sugar before cutting.
Nutrition Facts : Calories 634.8, Fat 17.6, SaturatedFat 3.7, Cholesterol 39.5, Sodium 354.7, Carbohydrate 113.4, Fiber 1.6, Sugar 70.8, Protein 7.6
SARA LEE BUTTER COFFEE CAKE - COPYCAT
Posted in response to a request. Found in an online search. I have to admit, it sounds pretty good.... *making note to self to try this soon* EDITED TO SAY: I made this recipe yesterday to take to an early morning meeting at work. It was quite good and everyone liked it... even folks who don't generally like sweet things. I followed the directions exactly... even beating the batter for exactly 8 minutes. The results weren't "gag me w/ a spoon" sweet, thankfully and, altho buttery, not as buttery as the real thing. I will keep the recipe on file for future "I need to take something breakfast-y" reference.
Provided by Impera_Magna
Categories Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350*.
- Butter a 9 x 13 baking pan.
- Beat cake mix, pudding, water, eggs, and oil for 8 minutes at medium speed.
- Add butter extract and vanilla.
- Pour 1/2 of mixture in buttered 9 x 13 pan.
- Mix sugar and cinnamon and sprinkle 1/2 mixture over batter. Spread rest of batter and rest of sugar mixture on top.
- Swirl knife through. Bake for 30 to 35 minutes.
- Drizzle with the following: 1 cup powdered sugar 1 Tbsp hot milk 1/2 tsp butter extract 1/4 tsp vanilla.
Nutrition Facts : Calories 763, Fat 33.4, SaturatedFat 5.1, Cholesterol 107.8, Sodium 772.4, Carbohydrate 108.6, Fiber 1.9, Sugar 76.1, Protein 7.2
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