Sara Lee's Pound Cake
Sara Lee's Pound Cake recipe
Yield
1 loafPrep
15 minCook
65 minReady
90 minIngredients
| 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 |
*
|
Trans-fat Free
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...