Sara Lee Pound Cake Recipe

Eliana

Sara Lee Pound Cake Recipe stands out for its rich buttery flavor, delicate crumb, moist center, and lightly golden crust. The main specialty comes from heavy cream, softened butter and vanilla, which create a smooth texture and balanced sweetness.

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Prep Time 20

Cook Time 1 35

Total Time 1 55

Servings: 16 servings

Course: Dessert

Cuisine: American

Calories: 410

Ingredients Equipment Method Notes

Ingredients

3 cups cake flour
½ teaspoon salt
1 cup unsalted butter softened
3 cups granulated sugar
6 large eggs room temperature
1 tablespoon vanilla extract
1 cup heavy whipping cream

Equipment

10 inch jumbo loaf pan
Large mixing bowl
Electric hand or stand mixer
Measuring cups and spoons
Rubber spatula

Method

Step 1

Heat the oven to 325°F (165°C). Grease a 10 inch jumbo loaf pan well, then dust it lightly with cake flour. Shake out any extra flour.

Step 2

Whisk the cake flour, and salt together in a bowl. In a large bowl, beat the softened butter and sugar for 4–5 minutes until pale, creamy, and fluffy.

Step 3

Beat in the eggs one at a time, giving each egg a good mix before adding the next. Stir in the vanilla. Scrape down the bowl so the batter stays evenly mixed.

Step 4

Add the flour mixture little by little, alternating each addition with the heavy whipping cream. Mix just until combined. Do not over mix. Pour it into the loaf pan and level the surface.

Step 5

Bake for 85–95 minutes. The cake is ready once the top turns golden and a toothpick inserted in the center comes out clean or has a few moist crumbs. Leave it in the pan for 10–15 minutes, then place it on a wire rack to cool completely before slicing.

Notes

Nutrition Facts Of Sara Lee Pound Cake Recipe