Saraleepoundcakecopycat 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.

"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.