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Nutrition Facts
Serving Size 1 loaf 823g Recipe makes 1 loaf)
Calories 3575
Calories from Fat 1835		(51%)
Amount Per Serving		%DV
	Total Fat 203.9g	313%
	Saturated Fat 124.8g	623%
	Monounsaturated Fat 54.0g
	Polyunsaturated Fat 9.5g
	Trans Fat 0.0g
Cholesterol 926mg		308%
Sodium 1473mg		61%
Potassium 482mg		13%
Total Carbohydrate 401.2g		133%
	Dietary Fiber 5.6g	22%
	Sugars 237.0g
Protein 37.2g		74%
how is this calculated?

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March 13-27 Meal Plan

LizDaCook

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“sara Lee” Pound Cake - Copycat

Recipe #123117 | 1½ hours | 20 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Wildflour
May 22, 2005

I just LOVE pound cake!

1 loaf (change servings and units)

Ingredients

1/2 lb butter
2 cups powdered sugar
2 large eggs
3 tablespoons sour cream
1 2/3 cups flour
2 teaspoons lemon extract
1 teaspoon vanilla

Directions

1
Preheat oven to 325º.
2
Spray 8-1/2" Pyrex loaf dish with Pam. Cream butter with sugar on high speed of mixer for 5 minutes.
3
Add 1 egg and then a little flour, beating 2 minutes.
4
Add 2nd egg and half of remaining flour and beat 2 minutes.
5
Add sour cream, rest of flour and extracts, beating 2 minutes.
6
Spread batter evenly in dish.
7
Bake for 65 minutes or until tester comes out clean.
8
Remove from dish. Slice 1/2" thick.
9
Be sure to slice before freezing loaf.
10
Thaw to use within 6 months.

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Featured Reviews for This Recipe

From: Chef #1282684

On May 30, 2009

I quite enjoyed this recipe - I am a HUGE fan of Sara Lee pound cake, and while this one is not exactly the same, it is still great. I now make it and serve with fresh fruit and whip cream as a summer dessert.

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From: Chef #961996

On Sep 20, 2008

This was a great receipe. The test was right on but I think I may have done something wrong. As the pound cake cooled it started to crack on top. What did I do wrong. Thanks again for a really good receipe. Jack24

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From: katew

On Jun 12, 2007

Being Australian I am not very familiar with what a pound cake should actually be like but this was a beautiful soft cake - perfectly cooked in the time given. We ate it warm with cream and it was so delicious. Ours got a bit stuck in the pan but I think DD did not grease tin well enough !! Done for ZWT3 so thankyou Wildflour.

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From: Thorsten

On Mar 12, 2006

A fantastic pound cake. I followed exacrly the description and the outcome was one of the most delicious pound cakes ever. The texture of this pund cak was fluffily, but still firm and moist. The texture reminds just a little of a very buttery cookies on the first bite but then it melted in the mouth. The caster sugar is important to give that smooth texture. The flavours were fantastic. I like so much the combination of vanilla and lemon. And the butter made it exquisite. You and your guests will love this pound cake and nobody would believe that it is easy to make, because it tastes and looks like a cake from a very expensive confectionery. If you like this pound cake, you should also try the "Old-fashioned Pound Cake" (Old-Fashioned Pound Cake). Both cakes are keepers and reliable friends, if you want to impress someone. Thanks peacefulnightdove for this great recipe

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