Sara Lee's Pound Cake
Submitted by thinamani
Sara Lee copycat pound cake with powdered sugar and sour cream. Dense, buttery loaf cake baked in 65 minutes, freezes beautifully.
YIELD
1 loafPREP
15 minCOOK
65 minREADY
90 minThis is the pound cake recipe that supposedly inspired Sara Lee herself, baked in a simple loaf pan for slicing and freezing.
Creamed butter and powdered sugar get enriched with eggs and tangy sour cream, then beaten for a full ten minutes to develop that tight, dense crumb. Lemon or vanilla extract adds the final flavor note.
Bake it low and slow at 325°F until golden, slice it half an inch thick, and freeze individual slices for up to six months.
Chef Tips
- Beat each addition for the full 2 minutes (don’t rush this step)
- Use an 8½-inch loaf pan, not a 9-inch, for proper height
- Slice before freezing so you can grab single portions
- Thaw slices at room temperature or toast them lightly
Ingredients
Directions
Preheat oven to 325.
Spray 8½ inch Pyrex loaf dish with cooking spray.
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 extract, beating 2 minutes.
Spread batter evenly in dish. Bake for 65 minutes or until tester comes out clean. Remove from dish. Slice ½ inch thick. Be sure to slice before freezing loaf. Thaw to use within 6 months.
Comments
not sane texture as Sara Lee so I'm pretty it's s not the same recipe, bummer! just plain old cake...