The Sara Lee pound cake recipe enjoys great popularity on the internet.
There are many variations of this recipe, but they all have one thing in common: they’re delicious!
This specific recipe is for a traditional Sara Lee pound cake that is moist, flavorful, and easy to make.
How does Sara Lee Pound Cake taste?
Sara Lee pound cake is incredibly moist and has a rich buttery flavor.
It is dense but not too heavy and has a delicate crumb.
This cake is perfect for any occasion, from birthdays to picnics.
What You Need to Make Sara Lee Pound Cake:
To make this Sara Lee pound cake recipe, you will need:
Unsalted Butter: It’s important to use unsalted butter in this recipe so the cake doesn’t get too salty.
Granulated Sugar: This recipe calls for 3 cups of sugar, which might seem like a lot, but it’s necessary to create a moist and flavorful cake.
Eggs: The eggs should be at room temperature and mixed evenly into the batter.
All-Purpose Flour: All-purpose flour is the best type of flour to use for this cake.
Baking Powder: The baking powder helps the cake become fluffy.
Salt: Salt is needed to balance out the sweetness of the cake.
Milk: It’s important to use milk that is at room temperature so that it doesn’t curdle when added to the batter.
Vanilla Extract: The vanilla extract gives the cake a lovely flavor.
Yield: 10-12 servings
Prep time: 15 minutes
Cook time: 60-70 minutes
Total time: 1 hour 15 minutes – 2 hours
Measurement of all Ingredients:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk, at room temperature
- 2 teaspoons vanilla extract
Instructions:
1. Preheat the oven to 350F degrees. Grease and flour a 10-inch bundt pan.
2. In the bowl of your stand mixer, cream the butter on medium speed until light and fluffy. Add the sugar and mix on medium speed until well combined.
3. Add the eggs, one at a time, mixing on medium speed after each addition.
4. Whisk the flour, baking powder, and salt in a separate bowl. Add the flour mixture to the batter in three additions, mixing on low speed after each addition.
5. Add the milk and vanilla extract and mix on low speed until well combined.
6. Pour the batter into the prepared bundt pan and bake for 60-70 minutes, or until a toothpick or cake tester inserted into the center of the cake comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
8. Serve immediately, or store in an airtight container for up to 3 days at room temperature.
Variations:
You can vary this Sara Lee pound cake recipe in many different ways.
Here are some ideas:
Add a glaze: If you want your cake to be extra moist, add a simple glaze made of powdered sugar and milk.
Add fruit: Mix 1 cup of fresh or frozen berries into the batter before baking.
Use a different pan: If you don’t have a bundt pan, you can use a 9-inch cake pan. The baking time will be the same.
Storage Instructions:
There are 3 ways to store this cake:
Room temperature: Store in an airtight container at room temperature for up to 3 days.
Freezer: Wrap the cake in plastic wrap and place it in a freezer-safe bag. It will keep in the freezer for up to 2 months.
Thawing instructions: If you’ve frozen the cake, thaw it overnight in the refrigerator.
Thus, the Sara Lee pound cake recipe is one of the most popular recipes known to many.
This is because it is not only delicious but also easy to make.
Try it out and see for yourself!
Health Benefits:
The main health benefit of eating Sara Lee pound cake is its good energy source.
This is because the cake is made with lots of sugar and butter.
Thus, it provides the body with quick and easy energy.
Another health benefit of eating this cake is that it can help improve your mood.
This is because the cake contains carbohydrates, which boost serotonin levels in the brain.
Serotonin is a hormone that helps to regulate mood.
So, if you are feeling down or need a quick energy boost, eating a piece of Sara Lee pound cake may be just what you need!
Nutritional Facts:
One serving of Sara Lee pound cake (1/12 of the recipe) contains:
- Calories: 510
- Fat: 24 g
- Saturated fat: 14 g
- Cholesterol: 130 mg
- Sodium: 330 mg
- Carbohydrates: 67 g
- Fiber: 1 g
- Sugar: 44 g
- Protein: 7 g
The nutritional information for this cake may vary depending on the ingredients used and the size of the cake.
Thus, it is always best to check the label before eating.
Why is Sara Lee pound cake so good?
Sara Lee pound cake is so good because it is moist, flavorful, and easy to make.
This cake is perfect for any occasion, from birthdays to picnics.
It can be easily doubled or tripled to make a giant cake.
What can I do with a Sara Lee pound cake?
There are many different things that you can do with a Sara Lee pound cake.
You can serve it plain or add a glaze, fruit, or icing.
You can also use it to make trifles, parfaits, or other desserts.
How long does Sara Lee pound cake last?
Sara Lee pound cake will last for 3 days at room temperature or 2 months in the freezer.
How do I make sure the pound cake is moist?
There are a few things that you can do to make sure the pound cake is moist.
First, use milk that is at room temperature.
Second, add a simple glaze made of powdered sugar and milk.
Third, mix 1 cup of fresh berries into the batter before baking.
How do you make Sara Lee?
There is no one specific recipe for Sara Lee.
The company that produces Sara Lee desserts has a variety of different recipes that they use.
However, the essential ingredients are usually flour, sugar, eggs, butter, and milk.
Sara Lee Pound Cake Recipe: Tremendous And Tasty
Ingredients
- 1 cup unsalted butter
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 teaspoons vanilla
Instructions
- Preheat the oven to 350F degrees. Grease and flour a 10-inch bundt pan.
- In the bowl of your stand mixer, cream the butter on medium speed until light and fluffy.
- Add the sugar and mix on medium speed until well combined.
- Add the eggs, one at a time, mixing on medium speed after each addition.
- Whisk the flour, baking powder, and salt in a separate bowl.
- Add the flour mixture to the batter in three additions, mixing on low speed after each addition.
- Add the milk and vanilla extract and mix on low speed until well combined.
- Pour the batter into the prepared bundt pan and bake for 60-70 minutes, or until a toothpick or cake tester inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Serve immediately, or store in an airtight container for up to 3 days at room temperature.
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Nutrition
I have a true passion for cooking and experimenting with new ingredients, and I have been creating and perfecting recipes for friends and family for years.
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