Sara Lee's Pound Cake
Sara Lee's Pound Cake recipe
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.
