Sara Lee Pound Cake
Experience the timeless charm of a homemade Sara Lee Pound Cake with this foolproof recipe that delivers a rich, buttery flavor and velvety crumb. Made with simple pantry staples like unsalted butter, granulated sugar, and a touch of vanilla extract, this classic dessert comes together in just 20 minutes of prep, with an irresistible aroma wafting from your oven while it bakes to golden perfection. The batter’s perfect balance of all-purpose flour and milk ensures a moist and dense texture, while the gentle addition of eggs creates a smooth, creamy base. Ideal as a standalone treat or dressed up with a dollop of whipped cream and fresh berries, this iconic pound cake is perfect for any occasion. Whether you’re serving it for dessert, brunch, or a snack, this recipe recreates the nostalgic, bakery-style quality of the Sara Lee classic right in your own kitchen.
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 200 grams granulated sugar
- 4 large eggs
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 2 teaspoons vanilla extract
- 60 milliliters whole milk
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper for easy removal.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a hand or stand mixer on medium speed until the mixture is light and fluffy. This should take about 3-5 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Begin and end with the dry ingredients. Use a low-speed setting to mix gently, avoiding overmixing.
Add the vanilla extract and mix briefly until just combined.
Pour the batter into the prepared loaf pan, spreading it evenly. Tap the pan gently on the counter to release any air bubbles.
Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10-15 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 169 mg | 7% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 25.7 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 73 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
