Copycat Sara Lee Pound Cake Recipe with Real Butter
A rich, dense pound cake that recreates the beloved commercial classic with tender crumb and buttery flavor. Made with real butter, cake flour, and a hint of lemon extract, this homemade version delivers the same nostalgic taste as the store-bought favorite. Perfect for dessert, afternoon tea, or when you need a reliable crowd-pleaser that keeps well for days.
Ingredients
- 1 cup butter, real butter, no substitutions, at room temperature
- 1 ¼ cups granulated sugar
- 4 large eggs, at room temperature
- 2 cups cake flour, sifted and measured correctly
- 4 tablespoons powdered milk
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon extract, almond or coconut extract can be usedalmond extract1:1flavoradds tree_nuts
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Instructions
- 1
Line loaf pan with parchment paper and spray with non-stick spray
- 2
Preheat oven to specified temperature
- 3
Cream butter until soft with no lumps
- 4
Add granulated sugar and mix until light and fluffy
- 5
Add eggs one at a time, beating just until mixed before adding next
- 6
Combine dry ingredients in separate bowl and stir
- 7
Lower mixer speed and slowly add flour mixture
- 8
Add extracts and stir
- 9
Spoon batter into prepared pan and bake
- 10
Test doneness with wooden pick in center
- 11
Cool in pan for specified time before removing to wire rack
- 12
Transfer to serving platter once completely cooled
Tips
Use real butter at room temperature and cream thoroughly to avoid lumps for the smoothest texture.
Sift cake flour before measuring to ensure accurate measurement and lighter crumb.
Add eggs one at a time and mix just until incorporated to prevent overmixing and tough texture.
Good to Know
Store in airtight container on countertop for 5 days
Can be made 1-2 days ahead and stored covered
Serve at room temperature, slice with sharp knife
Common Mistakes
Use room temperature ingredients to avoid lumpy batter
Don't overmix after adding flour to avoid tough cake
Test doneness properly to avoid underbaking
Substitutions
FAQ
Can I use all-purpose flour instead of cake flour?
Cake flour gives the tender crumb characteristic of pound cake. If using all-purpose flour, remove 2 tablespoons per cup and replace with cornstarch.
How long does this cake keep?
Store covered at room temperature for up to 5 days or freeze wrapped tightly for up to 3 months.
Can I make this without powdered milk?
The powdered milk adds richness and helps achieve the Sara Lee texture, but you can substitute with 1/4 cup regular milk and reduce other liquid slightly.