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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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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.
Course Dessert
Cuisine American/Southern
Keyword almond butter, cake, dessert, pound cake
Prep Time 15 minutes
Cook Time 40 minutes
Servings 8 servings
Calories 498kcal

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.

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