Sara Lee Pound Cake Recipes

COPYCAT SARA LEE POUND CAKE RECIPE

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.

PERFECT POUND CAKE

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Lightly grease an 8-in x 4-in x 2½-inch loaf pan with butter or nonstick cooking spray. Dust with flour, shaking off any excess. (Alternatively, use a nonstick cooking spray with flour in it, such as Baker's Joy or Pam Baking Spray with Flour.)
• In a medium bowl, whisk together the milk, eggs, and vanilla until just combined.
• In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), place the flour, sugar, baking powder, and salt. Mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium (high speed if using a hand mixer) and beat for one minute. Scrape down the sides of the bowl. Add the remaining egg mixture, in 2 separate additions, beating about 30 seconds after each addition to combine. Do not over-mix. (The batter may have a slightly curdled or grainy appearance -- that's okay.)
• Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for 50 to 55 minutes, or until the cake is golden brown and a thin wooden skewer or toothpick inserted into the center of the cake comes out clean.
• Place the cake on a wire rack to cool for about 10 minutes. Then remove the cake from the pan and cool completely on a wire rack. Wrap the cooled cake in plastic wrap or store in a large sealable plastic bag.
• The wrapped pound cake will keep for several days at room temperature, for one week when refrigerated.
• Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw overnight on the countertop before serving.

"SARA LEE" POUND CAKE - COPYCAT

Steps:

• Preheat oven to 325º.
• 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 extracts, 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.

SARA LEE POUND CAKE

Steps:

• Preheat oven to 325 degrees.
• Allow butter to reach room temperature if you can try to use unsalted butter. Cream sugar and butter together until light and fluffy.
• Add eggs one at a time and mix well. Add in flour, powdered milk, baking powder, and corn syrup. Beat each in well.
• Add the juice of half a lemon, salt, vanilla, nutmeg, and mace. Make sure everything is well blended, and pour into a prepared loaf pan 9" x 5" x 2 1/2.
• Bake at 325 degrees for 45 minutes, checking for doneness by inserting a toothpick and seeing if it comes out clean. You almost want to underbake this.

SARA-LEE-POUND-CAKE

Steps:

• Preheat oven to 325°F.
• Spray loaf pan.
• Mix all ingredients and put in pat at 325°F and bake about 1 hour or until inserted knife comes out clean.