Copycat Sara Lee Pound Cake Recipes
"SARA LEE" POUND CAKE - COPYCAT
Make and share this "sara Lee" Pound Cake - Copycat recipe from Food.com.
Provided by Wildflour
Categories Dessert
Time 1h24m
Yield 1 loaf
Number Of Ingredients 7
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.
Nutrition Facts : Calories 3575.7, Fat 203.9, SaturatedFat 124.8, Cholesterol 926.9, Sodium 1473.9, Carbohydrate 401.2, Fiber 5.6, Sugar 237, Protein 37.2
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 POUND CAKE
You can make your own homemade version of the famous copycat Sara Lee Pound Cake at home.
Provided by Stephanie Manley
Categories Dessert
Time 1h
Number Of Ingredients 12
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.
Nutrition Facts : Calories 225 kcal, Carbohydrate 27 g, Protein 4 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 76 mg, Sodium 91 mg, Sugar 17 g, ServingSize 1 serving
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