Sara Lee’s Incredibly Moist Pound Cake Recipe

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.

Sara Lee’s Incredibly Moist Pound Cake Recipe

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.

Prep: 15 mins
Cook: 45 mins
Total: 1 hr


  • 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


  1. 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.

  2. Sift together flour, salt, and baking powder. Set aside.

  3. Cream together butter and sugar for roughly 5 to 7 minutes, until pale and light.

  4. Add yogurt, eggs, and vanilla. Continue creaming.

  5. Fold the sifted flour mixture into your wet mixture until evenly incorporated.

  6. 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.

  7. Let it cool while still in the tin before slicing.

  8. Garnish with fresh fruits or powdered sugar.


  • 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
Nutrition Disclaimer
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