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.
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 8x4 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