If you’re looking for a simple but rich pound cake, a true copycat of the original Sara Lee, you’ve come to the right place. You’re going to love this delicious golden cake!
Sara Lee Pound Cake Ingredients
- 4 ounces (1 stick) butter (salted or unsalted, your choice)
- 3/4 cup granulated sugar
- 3 large room temperature eggs
- 1 cup cake flour
- 2 tablespoons powdered milk (dry)
- 1 tablespoon light corn syrup
- 1 tablespoons lemon juice (or the juice of one lemon)
- 1/4 teaspoon salt (if you choose unsalted butter)
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon baking powder
How to Make Sara Lee Pound Cake
Preheat oven to 325 degrees Fahrenheit.
Prep a 9×5-inch loaf pan by spraying with Baker’s Joy. Set aside.
Bring your butter to room temperature. (I put mine in the microwave for 10 second.)
Cream it with a mixer until light in color and fluffy. Add the sugar and mix together until completely creamed.
Crack the three eggs into a small bowl and add them to the mix one at a time, mixing between each one.
Now it’s time to add your dry ingredients and corn syrup. Put the flour, powdered milk, and baking powder in, mixing only until incorporated. Then add the corn syrup. You can also add the salt at this point if you’re adding it. Add the lemon juice and vanilla.
Pour batter into the prepared loaf pan. It won’t be very deep.
Place in preheated oven and bake for 40 – 45 minutes or until golden brown. A toothpick should come out clean. Remove and place on wire rack to cool.
Once loaf is cooled, turn it out directly onto the rack.
Sprinkle with powdered sugar.
Slice and serve.
Store leftovers at room temperature in airtight container. Pound cake is also really good cold so you can refrigerate if you like. This cake freezes well to be thawed and eaten later.
What to Expect from this Cake
This is very much like the real deal, y’all. If you’re a fan of the original Sara Lee cake you’ll adore this one. I particularly loved the crunchy butter crust. And that crumb is perfect! It’s a small cake. . .but mighty! I highly recommend this.
Serve with:
- Whipped cream
- Strawberries
- Raspberries
- Blackberries
That’s it for this post, friends! I hope you enjoyed this delicious recipe.
If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you’re at it, go ahead and pin some photos to your Pinterest boards!
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Sara Lee Pound Cake (Copycat Recipe)
If you're looking for a simple but rich pound cake, a true copycat of the original Sara Lee, you've come to the right place. You're going to love this delicious golden cake!
Ingredients
- 4 ounces (1 stick) butter (salted or unsalted, your choice)
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup cake flour
- 2 tablespoons powdered milk (dry)
- 1 tablespoon corn syrup
- 1 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1/2 teaspoon baking powder
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Prep a 9x5-inch loaf pan by spraying with Baker's Joy. Set aside.
- Bring your butter to room temperature. (I put mine in the microwave for 10 second.)
- Cream it with a mixer until light in color and fluffy. Add the sugar and mix together until completely creamed.
- Crack the three eggs into a small bowl and add them to the mix one at a time, mixing between each one.
- Now it's time to add your dry ingredients and corn syrup. Put the flour, powdered milk, and baking powder in, mixing only until incorporated. Then add the corn syrup. You can also add the salt at this point if you're adding it. Add the lemon juice and vanilla.
- Pour batter into the prepared loaf pan. It won't be very deep.
- Place in preheated oven and bake for 40 - 45 minutes or until golden brown. A toothpick should come out clean.
- Remove and place on wire rack to cool.
- Once loaf is cooled, turn it out directly onto the rack.
- Sprinkle with powdered sugar.
- Slice and serve.
- Store leftovers at room temperature in airtight container. Pound cake is also really good cold so you can refrigerate if you like. This cake freezes well to be thawed and eaten later.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 174Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 70mgSodium: 132mgCarbohydrates: 35gFiber: 0gSugar: 22gProtein: 4g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.