This oh-so-good pound cake doesn’t require baking skills, just a sweet tooth and an hour of your time. Eat it as a snack, with a glass of milk, or as an after-dinner treat, with a scoop of ice cream.
How To Make Sara Lee’s Incredibly Moist Pound Cake
<!–td {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}–>You don't need to be a baking whiz to make this moist pound cake recipe! Enjoy delectable, moist pound cake just like Sara Lee's with our copycat recipe.
Ingredients
- 1½ cups all-purpose flour, plus more for dusting
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- ½ cup sour cream, or yogurt
- 4 eggs
- 2 tbsp vanilla extract
- 1 tsp salt
- ½ tsp baking powder
To Serve:
- 2 oz strawberries, per serving
Instructions
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Preheat the oven to 350 degrees F. Grease a 9-inch loaf tin with cooking spray, dust with flour, and tap to remove any excess.
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Sift together flour, salt, and baking powder. Set aside.
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Cream together butter and sugar for roughly 5 to 7 minutes, until pale and light.
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Add yogurt, eggs, and vanilla. Continue creaming.
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Fold the sifted flour mixture into your wet mixture until evenly incorporated.
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Pour the batter into your greased loaf tin and bake for roughly 45 minutes or until the top is golden and a cake tester comes out clean.
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Let it cool while still in the tin before slicing.
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Garnish with fresh fruits or powdered sugar.
Nutrition
- Sugar: 52g
- :
- Calcium: 86mg
- Calories: 851kcal
- Carbohydrates: 89g
- Cholesterol: 141mg
- Fat: 52g
- Fiber: 2g
- Iron: 2mg
- Monounsaturated Fat: 13g
- Polyunsaturated Fat: 2g
- Potassium: 138mg
- Protein: 6g
- Saturated Fat: 33g
- Sodium: 667mg
- Trans Fat: 2g
- Vitamin A: 1604IU
- Vitamin C: 9mg
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