COPYCAT SARA LEE POUND CAKE — Dense and moist, with the perfect amount of sweetness and vanilla, this pound cake tastes just like the Sara Lee version you’ll find in your grocer’s freezer.
I love a good pound cake, and as far as I’m concerned, it’s hard to beat the Sara Lee version from the freezer section of my local grocery store. So I’m pretty excited about this Copycat Sara Lee Pound Cake!
If you’ve ever had a Sara Lee pound cake, you can see that this one looks pretty close to the real thing. Even better, it tastes almost exactly like the real thing!
This cake is moist, dense, and buttery, with the perfect amount of sweetness and vanilla flavor. Which makes it the perfect dessert for almost any occasion.
The secret, besides plenty of butter, is the cup of heavy whipping cream that’s added to the batter. It makes this cake so rich and delicious!
I also love the “crust” on this cake! Perfectly golden, slightly crispy and deliciously caramelized.
There are so many ways to serve a basic pound cake, but my favorite is with a big dollop of whipped cream and some fresh berries.
Of course, cutting into nice thick slices is a must. It’s also great with ice cream and chocolate sauce or caramel, and makes for a decadent breakfast when lightly toasted and spread with jam.
And if you’ve never tried grilling pound cake, you must. Simply brush each slices with butter and grill over medium heat for a few minutes per side.
Grilled pound cake is heavenly served with fresh, in season summer fruit like berries or peaches.
Everyone needs a great, basic pound cake recipe in their collection, and this Copycat Sara Lee pound cake will never let you down!
Be sure to save this Copycat Sara Lee Pound Cake recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Copycat Sara Lee Pound Cake
- Cake flour
- Heavy cream
Copycat Sara Lee Pound Cake
Dense and moist, with the perfect amount of sweetness and vanilla, this pound cake tastes just like the Sara Lee version you'll find in your grocer's freezer.
- 1 cup butter, softened
- 3 cups sifted cake flour
- 1/2 teaspoon salt
- 3 cups granulated sugar
- 7 eggs, room temperature
- 1 tablespoon vanilla
- 1 cup heavy whipping cream
- Do not preheat oven. Generously butter and flour two 8x4 inch loaf pans.
- In a large bowl, whisk together sifted flour and salt. With an electric mixer, beat butter and sugar at medium-high speed until light and fluffy, about 5 minutes.
- Add eggs, one at a time, beating well after each addition. Mix in vanilla.
- With mixer on low, add half the flour, then all of the cream, then the remaining flour. Mix well after each addition.
- Continue beating batter at medium-high speed for about 5 minutes. The batter should become creamy and satiny looking.
- Divide batter evenly between prepared pans. Bang the pans on the counter once or twice to release air bubbles.
- Place pans in oven and turn set oven temperature to 350 degrees. Bake for 65-75 minutes, or until cakes are golden and a toothpick inserted in the center come out clean.
- Cool cake in pan for 30 minutes before transferring to a wire rack to cool completely.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 424Total Fat: 19gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 129mgSodium: 193mgCarbohydrates: 58gFiber: 0gSugar: 38gProtein: 5g
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Who Dished it Up First: Adapted from Once Upon a Chef
I made the copy cat Sara Lee Pound cake but I baked it in a bundt pan and adjusted the cook time. Came out excellent! Will definitely make it again.
What a great idea! I love baking in a bundt pan. Thank you!
This recipe over flows the 8×4 pans. Way too much batter. May I suggest using 2 9×5 pans or 3 8×4 pans?
Yeah, I experienced that but only a little.
I couldn’t find when to add the heavy whipping cream.
So, it’s delicious, BUT the top got WAY TOO dark. When it was in the oven. I thought it was burnt. Took it out, but my meat thermometer didn’t come out clean, and it didn’t register 210°. So…how do I prevent the top getting so dark?
Can i use regular round cake pan, and if so for how long should i bake it?