The pound cake by Sara Lee is a perfect sweet treat that is buttery, moist, and soft. This recipe makes a 9×5 inch loaf and serves 8 people. You can enjoy this cake at breakfast or tea time with your family.
You have to be careful while measuring the ingredients, especially the flour. In this recipe, we are using cake flour instead of all-purpose flour that is more refined. The vanilla and lemon extract add a delicious and beautiful flavor to the cake.
Without wasting any time, let’s dive into the recipe!
Ingredients
- 2 cups cake flour sifted
- 1 and ¼ cups granulated sugar
- 1 cup butter, at room temperature
- 4 large eggs
- 4 tablespoons powdered milk
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
How to make pound cake
Preheat the oven to 325F. Arrange a 9×5 inch loaf pan with parchment paper. Spray with non-stick spray.
Beat the butter until creamy. Add granulated sugar and mix until fluffy. Add eggs one by one. Mix until well combined into the batter.
In a large bowl, combine cake flour, powdered milk, baking powder, and salt.
Lower the speed of mixer and slowly add flour mixture to the butter mixture. Add lemon and vanilla extract and stir.
Pour the batter to the baking pan and bake for 40-45 minutes. Insert a toothpick in the center of the cake and if it comes out clean, the cake is done.
Let the cake cool down for few minutes in the pan then transfer it to the cooling rack to cool it completely.
Slice and serve the cake or store it in an airtight container for 5 days on the countertop.
Sara Lee Pound Cake
Ingredients
- 2 cups cake flour sifted
- 1 and ¼ cups granulated sugar
- 1 cup butter, at room temperature
- 4 large eggs
- 4 tablespoons powdered milk
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
Instructions
- Preheat the oven to 325F. Arrange a 9x5 inch loaf pan withparchment paper. Spray with non-stick spray.
- Beat the butter until creamy. Add granulated sugar and mix until fluffy. Add eggs one by one. Mix until well combined into the batter.
- In a large bowl, combine cake flour, powdered milk, baking powder, and salt.
- Lower the speed of mixer and slowly add flour mixture to the butter mixture. Add lemon and vanilla extract and stir.
- Pour the batter to the baking pan and bake for 40-45 minutes. Insert a toothpick in the center of the cake and if it comes out clean,the cake is done.
- Let the cake cool down for few minutes in the pan then transfer it to the cooling rack to cool it completely.
- Slice and serve the cake or store it in an airtight container for 5 days on the countertop.
