Ingredients for Sara Lee Pound Cake
- 1 cup (2 sticks) unsalted butter, softened
- Powdered Sugar
- 4 large eggs
- Sour Cream
- 3 cups all-purpose flour
- Lemon Extract
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Sara Lee Pound Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Sara Lee Pound Cake
- Preheat oven to 325°F (160°C).
- Grease and flour a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour batter into the prepared loaf pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, frost with your favorite topping – Cool Whip, blueberry pie filling, cranberry sauce, a dusting of powdered sugar, or a drizzle of chocolate or vanilla!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
118g
Fat
78g
Carbs
16g
