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COPYCAT SARA LEE POUND CAKE RECIPE

Oct.posted by Paula 8 Comments

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.

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.

Copycat Sara Lee Pound Cake Recipe

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

Copycat Sara Lee Pound Cake Recipe Tips

  1. Read through your recipe completely, once or twice before beginning. Prep any ingredients that need special attention, like chopping fruit, toasting nuts, sifting flour.
  2. 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.
  3. Bring all the cold ingredients to room temperature before beginning.
  4. Use real butter.
  5. 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.
  6. Read all about how to Calibrate your oven in this post.
  7. Read all my tips for Baking the Perfect Pound Cake
  8. I use this Tube Pan.

Copycat Sara Lee Pound Cake Recipe

Please keep in mind that nutritional information is a rough estimate and can vary based on products used.

The perfect sweet treat, Copycat Sara Lee Pound Cake Recipe is moist, buttery, has a hint of lemon, and melts in your mouth. #southern #PaulaDeen This recipe makes one loaf. #SaraLee #copycat #poundcake #cake #dessert #recipe #lemon #easy #fromscratch #homemade #poundcakerecipemoist #creamcheese #milliondollar
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4.78 from 35 votes

Copycat Sara Lee Pound Cake Recipe

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.
Prep Time15 mins
Cook Time40 mins
Course: Dessert
Cuisine: American/Southern
Keyword: almond butter, cake, dessert, pound cake
Servings: 8 servings
Calories: 498kcal
Author: Paula Jones

Equipment

  • electric mixer
Prevent your screen from going dark

Ingredients

  • 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

Instructions

  • Line a 9x5-inch loaf pan with parchment paper and spray with non-stick spray. Preheat the oven to 325° F.
  • 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.
  • In a separate bowl, combine flour, baking powder, salt, and powdered milk. Stir to combine.
  • 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.
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Nutrition

Calories: 498kcal | Carbohydrates: 56g | Protein: 9g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 170mg | Sodium: 331mg | Potassium: 178mg | Fiber: 1g | Sugar: 33g | Vitamin A: 897IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg

You can also find great recipes at Recipe Index or at Meal Plan Monday or Weekend Potluck

This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.

 

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Comments

  1. Beverly Mae Nisbeth says

    04.07.21 at 2:51 pm

    5 stars
    I baked this cake and it came out beautifully! I did have to bake it for 65 minutes to reach fully cooked at 325F in a conventional oven using a 9 x 5 loaf pan. Nevertheless, patience is a delicious virtue well acquired!

    Reply
  2. chris dick says

    03.14.21 at 10:54 am

    I just made this recipe and was so looking forward to it. But, as Chen has already stated the time of 40-45 minutes at 325 is WRONG! I followed this recipe to the letter and at 325 in a convection oven on bake for 45 minutes, the cake was like Silly Putty in the middle! Wasted ingredients, frustrating.
    Anna Olson’s pound cake and others call for 65-70 minutes at 325

    Reply
    • Paula says

      03.16.21 at 2:57 pm

      You can’t bake a pound cake in a CONVECTION oven. It will never work. Yes, a regular size pound cake does take 70 to 85 minutes as you’ll see in my other pound cake recipes. However, this is a smaller (loaf size) pound cake

      Reply
  3. Emily says

    12.01.20 at 1:22 pm

    Got metric?

    Reply
  4. Chen says

    10.28.20 at 12:41 am

    What could I have done wrong with the recipe? Cooked for 50 min and toothpick isn’t coming out clean. Is the 325 degree correct?

    Reply
    • Paula says

      10.28.20 at 10:39 am

      It is correct, but your oven may not be calibrated https://www.callmepmc.com/how-to-calibrate-your-oven/
      your pan may be lighter, deeper

      Reply
  5. Brenda says

    10.17.19 at 2:19 pm

    do like your web site, but I have one gripe. Whenever I copy your recipes, there is always part of it is blocked by an ad so that there is part of the recipe hat has to be hand written

    Reply
    • Paula says

      10.18.19 at 10:02 am

      Are you using the ‘print’ button or doing a screenshot? I don’t have an ad come up when I use the ‘print’ button.

      Reply

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