Sara Lee Pound Cake Copycat
Recreate the iconic richness of the beloved Sara Lee Pound Cake with this easy-to-follow copycat recipe that captures all the buttery, moist perfection of the original. Made with a dreamy blend of all-purpose and cake flours, a touch of pure vanilla extract, and five whole eggs for that signature dense-yet-soft texture, this homemade version delivers unmatched flavor and nostalgia in every bite. With just 15 minutes of prep time, this versatile pound cake bakes to golden perfection in about 75 minutes. Serve it as a classic dessert with fresh fruit and whipped cream, or savor it as a standalone treat for breakfast or afternoon tea. Perfect for anyone craving the timeless taste of a bakery-quality pound cake straight from their own kitchen!
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Recipe Information
Ingredients
- 227 grams unsalted butter
- 200 grams granulated sugar
- 5 pieces large eggs
- 190 grams all-purpose flour
- 60 grams cake flour
- 60 ml whole milk
- 2 teaspoons pure vanilla extract
- 0.25 teaspoons salt
Instructions
Preheat your oven to 325°F (165°C). Grease and flour an 8.5 x 4.5-inch loaf pan, or line it with parchment paper for easy removal.
In a large mixing bowl, beat the unsalted butter with an electric mixer on medium speed until soft and creamy, about 2-3 minutes.
Gradually add the granulated sugar to the butter, and continue beating until the mixture is light and fluffy, about 4-5 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure the mixture is fully combined.
In a separate bowl, sift together the all-purpose flour, cake flour, and salt.
With the mixer on low speed, gradually add the sifted dry ingredients in three additions, alternating with the whole milk in two additions (beginning and ending with the dry ingredients). Mix until just combined. Do not overmix.
Stir in the pure vanilla extract until evenly incorporated.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the cake begins to brown too quickly, tent it with aluminum foil during the last 15-20 minutes of baking.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before serving.
Slice and enjoy on its own, or serve with fresh fruit, whipped cream, or your favorite topping.
Nutrition Facts
Calories |
3738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.1 g | 287% | |
| Saturated Fat | 122.6 g | 613% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1440 mg | 480% | |
| Sodium | 1002 mg | 44% | |
| Total Carbohydrate | 399.7 g | 145% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 203.6 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 300 mg | 23% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 758 mg | 16% | |
*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.
