Why You’ll Love This Recipe
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 delicious homemade version. 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!
- A Timeless Classic: This cake brings back all the familiar comfort of the store-bought favorite, with the bonus of being made from scratch. It’s moist, dense, and buttery, with the perfect amount of sweetness and vanilla flavor, making it the perfect dessert for almost any occasion.
- Rich, Buttery Flavor: 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!
- Super Moist: Seven eggs and a slow bake start give the cake a dense, moist crumb that’s never dry.
- Top It or Toast It: Enjoy it plain, or top it with whipped cream, fruit, or chocolate sauce–or give it a quick toast in a skillet or on the grill.
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!
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.
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Servings: 2 loaves
Calories: 424kcal
Ingredients
- 3 cups sifted cake flour
- 1/2 teaspoon salt
- 1 cup butter softened
- 3 cups granulated sugar
- 7 eggs room temperature
- 1 tablespoon vanilla
- 1 cup heavy whipping cream
Instructions
- Do not preheat oven. Generously butter and flour two 8×4 inch loaf pans.
- In a large bowl, whisk together 3 cups sifted cake flour and 1/2 teaspoon salt. With an electric mixer, beat1 cup butter and 3 cups granulated sugar at medium-high speed until light and fluffy, about 5 minutes.
- Add 7 eggs, one at a time, beating well after each addition. Mix in 1 tablespoon vanilla.
- With mixer on low, add half the flour, then 1 cup heavy whipping 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.
Nutrition
Serving: 1g | Calories: 424kcal | Carbohydrates: 58g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 193mg | Sugar: 38g
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
Pairings
I’m perfectly happy to slice this pound cake and enjoy it plain, but there are so many ways to dress it up and make it even more delicious. My favorite way to serve it is with some blueberry sauce and homemade whipped cream. It’s also delicious with fresh berries and my Easy Chocolate Fudge Sauce, or a generous spoonful of Warm Berry Compote.
Recipe Tips
- Don’t preheat the oven! This allows the cake to rise slowly, which is critical to achieving that dense-yet-soft pound cake texture.
- Tap out air bubbles: Lightly bang the filled pans on the counter before baking to remove large bubbles.
- Cool completely before slicing: This cake slices best once it’s fully cooled and rested—it helps set the crumb.
Storing Leftovers
- Wrap the cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. Avoid refrigerating as this will make the cake dry.
- To freeze, wrap the whole loaf or individual slices in plastic wrap, then again in foil, or place in a freezer-safe bag for up to 3 months.
- Thaw at room temperature for a few hours or overnight in the fridge. For that just-baked taste, warm a slice in the microwave for 10–15 seconds.
Variations & Fun Twists
- Lemon Pound Cake – Add 1 tablespoon of lemon zest and 2 tablespoons of lemon juice to the batter. If desired, drizzle with a simple lemon glaze after baking and cooling completely.
- Almond Twist – Swap out the vanilla extract for almond extract (start with 1–1½ teaspoons—it can be strong). Sprinkle with sliced almonds before baking.
- Chocolate Chip Pound Cake – Stir 1 cup of mini chocolate chips into the batter before baking.
- Cinnamon Swirl – Mix 1/4 cup brown sugar and 2 teaspoons cinnamon. Add half the batter to the pan, swirl in the mixture with a knife, then top with the rest of the batter.
20 comments
Diana
It did taste like Sara Lee, but way too much sugar. The taste was great other than the overload of sweetness. Felt like you were eating a spoonful of sugar with every bite.
Jody Mack
cut recipe in half for one loaf pan, but it didn’t seem to rise very much. what could have happened?
Danelle
It’s not a cake that rises very much. The top is pretty flat, same as the Sara Lee frozen pound cake you can buy.
Kira
Can i use regular round cake pan, and if so for how long should i bake it?