Sara Lee Pound Cake
Servings: 8 people
Ingredients
- 2 cups cake flour sifted
- 1 and ΒΌ 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.