The perfect sweet treat, Copycat Sara Lee Pound Cake Recipe is moist, buttery, has a hint of lemon, and melts in your mouth. This recipe makes one loaf.
I have tested A LOT, and I mean A LOT, of pound cake recipes for my Pound Cake Series. I am confident in the fact that I can make the best pound cake and provide you with the best pound cakes assuming you follow my directions to the letter.
That being said, I tested other Copycat Sara Lee Pound Cake recipes. I found a couple of different recipes for it. Basically, the same recipe kept popping up that used 1 cup cake flour, 1/2 cup of flour, and 3/4 cup sugar…. and it was baked in a 9×5-inch loaf pan. This recipe did not work for me. These quantities didn’t fill a 9×5-inch loaf pan and be 3-ish inches tall like the store-bought Sara Lee Pound Cake.
After testing multiple times, I’m happy with the ingredients and ratios here. I think you’ll find it’s really close to the premade Sara Lee Pound Cake.
Another positive I like about this recipe. It makes one loaf. I always get questions asking if my pound cake recipes can be cut in half. (By the way, I prefer not to cut them in half. However, you can divide the cake and freeze part of it. Pound cakes do freeze really well for up to 3 months in an airtight container.)
Another first, and I’ve been wanting to test this for a while. This Best Copycat Sara Lee Pound Cake Recipe uses cake flour. All my other recipes use all-purpose flour. The cake flour was ‘fine’ for this recipe. I wasn’t blown away with it and I don’t think cake flour is necessary for a great pound cake. (I’m still a fan of traditional methods for making pound cakes and using all-purpose flour.)
Copycat Sara Lee Pound Cake Recipe Tips
- Read through your recipe completely, once or twice before beginning. Prep any ingredients that need special attention, like chopping fruit, toasting nuts, sifting flour.
- I baked my cake in a 9×5-inch loaf pan. You can use an 8×4-inch loaf pan, but you’ll need to bake it slightly longer.
- Bring all the cold ingredients to room temperature before beginning.
- Use real butter.
- Measure carefully, especially the flour. How do you measure flour? To correctly measure flour, first, sift the flour. Then using a spoon or scoop lightly scoop flour out of its container into a measuring cup. Continue filling the cup until it is overflowing, then using the back of a butter knife level the flour. Scooping the measuring cup directly into the flour to fill can result in up to 25% more flour than lightly spooning the flour into the measuring cup. More flour in a recipe will make it dense and dry.
- Read all about how to Calibrate your oven in this post.
- Read all my tips for Baking the Perfect Pound Cake
- I use this Tube Pan.
Please keep in mind that nutritional information is a rough estimate and can vary based on products used.
Copycat Sara Lee Pound Cake Recipe
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- 1 cup butter real butter, no substitutions, at room temperature
- 1 and ¼ cups granulated sugar
- 4 large eggs at room temperature
- 2 cups cake flour sifted and measured correctly
- 4 tablespoons powdered milk
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract almond or coconut extract can be used
- Cream butter until soft and there are no lumps. Add granulated sugar and mix until light and fluffy.
- Add one egg at a time, beating just until it is mixed into the batter before adding another egg.
- Lower speed on mixer to low and slowly add the flour mixture.
- Add vanilla and lemon and stir.
- Spoon batter into prepared pan. Bake at 325 degrees F for 40-45 minutes.
- Test for doneness with a wooden pick. Insert pick in the center of the cake, if pick comes out clean or with dry crumbs, it is done.
- Allow the cake to cool 10 minutes in the pan before removing the cake from the pan to cool completely on a wire rack. Once cooled completely transfer to a serving platter.
- Store in an airtight container on the countertop for 5 days. You can freeze the cake in an airtight container for up to 3 months.