Best 2 Sara Lee Pound Cake Copycat Recipes
Indulge in the delightful flavors of Sara Lee Pound Cake, a classic dessert loved by many. This moist, fluffy, and buttery cake has a tender crumb and a sweet, vanilla flavor that melts in your mouth. Whether you prefer the traditional pound cake recipe or are looking for variations such as marbled, chocolate chip, or lemon poppy seed, this article has you covered. With step-by-step instructions and helpful tips, you'll be able to recreate this iconic cake in the comfort of your own kitchen.
Let's cook with our recipes!
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
"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
Tips:
- Use room temperature ingredients to ensure they blend together properly.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a lighter, more tender cake.
- Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
- Be sure to measure the sour cream accurately. Too much sour cream can make the cake dense and heavy.
- Do not overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough, chewy cake.
- Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
- Do not open the oven door during baking. This can cause the cake to fall.
- Let the cake cool completely before frosting. This will help to prevent the frosting from melting.
Conclusion:
This Sara Lee pound cake copycat recipe is an easy and delicious way to make a classic pound cake at home. With its moist, tender crumb and rich, buttery flavor, this cake is sure to be a hit with your family and friends. So next time you're craving a slice of pound cake, give this recipe a try. You won't be disappointed.
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