Sara Lee's Pound Cake
![Sara Lee's Pound Cake](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTgxMDAsInB1ciI6ImJsb2JfaWQifX0=--cc36bab46883abdc04bbc291cae7b86e4d2ee44b/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_7c0bec3e5e6ca52495af.jpg)
Yield
1 loafPrep
15 minCook
65 minReady
90 minTrans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
½ | pound |
butter
or margarine, softened |
|
2 | cups |
powdered sugar
|
|
2 | large |
eggs
|
|
3 | tablespoons |
sour cream
|
|
1 ⅔ | cups |
all-purpose flour
|
|
1 | tablespoon |
lemon extract
or vanilla extract |
*
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
226.8 | g |
butter
or margarine, softened |
|
473 | ml |
powdered sugar
|
|
2 | large |
eggs
|
|
45 | ml |
sour cream
|
|
394 | ml |
all-purpose flour
|
|
15 | ml |
lemon extract
or vanilla extract |
*
|
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.