Sara Lee Copycat Pound Cake Recipe - Rich Buttery Loaf
A rich, dense pound cake that recreates the beloved Sara Lee bakery classic with its tender crumb and buttery flavor. Made with seven eggs, heavy cream, and a full cup of butter, this version delivers the same moist texture and vanilla-scented taste that made the original famous. The cold oven start technique ensures even baking and prevents the cake from rising too quickly. Perfect for afternoon tea, holiday gatherings, or whenever you crave a slice of nostalgic comfort. This homemade version rivals the store-bought favorite while allowing you to control the quality of ingredients.
Ingredients
- 1 cup butter, softened
- 3 cups cake flour, siftedall-purpose flour minus 2 tbsp per cup plus 2 tbsp cornstarch1:1general
slightly denser texture
Full guide → - ½ teaspoon salt
- 3 cups granulated sugar
- 7 eggs, room temperature
- 1 tablespoon vanilla
- 1 cup heavy whipping cream
Instructions
- 1
Generously butter and flour two 8x4 inch loaf pans
- 2
Whisk together sifted flour and salt in a large bowl
- 3
Beat butter and sugar at medium-high speed until light and fluffy, about 5 minutes
- 4
Add eggs one at a time, beating well after each addition
- 5
Mix in vanilla
- 6
With mixer on low, add half the flour, then all of the cream, then remaining flour, mixing well after each addition
- 7
Continue beating batter at medium-high speed for about 5 minutes until creamy and satiny
- 8
Divide batter evenly between prepared pans
- 9
Bang pans on counter once or twice to release air bubbles
- 10
Place pans in cold oven and set temperature to 350 degrees
- 11
Bake for 65-75 minutes until golden and toothpick inserted in center comes out clean
- 12
Cool in pan for 30 minutes before transferring to wire rack
Tips
Start with a cold oven to ensure even rising and prevent the cake from doming or cracking on top.
Bang the filled pans on the counter to release air bubbles for a smoother, more even crumb.
Beat the batter for the full 5 minutes after adding flour to develop the proper creamy, satiny texture.
Good to Know
Wrap tightly and store at room temperature for up to 5 days or refrigerate for up to 1 week.
Can be made 1 day ahead and wrapped tightly. Freezes well for up to 3 months.
Serve at room temperature, plain or with fresh berries and whipped cream.
Common Mistakes
Do not preheat the oven to avoid uneven rising and potential cracking.
Beat the final batter for the full time to avoid dense, heavy texture.
Use room temperature eggs to avoid curdling the batter.
Substitutions
Dairy-Free Swaps
General Alternatives
slightly denser texture
Full guide →FAQ
Can I use regular all-purpose flour instead of cake flour?
Yes, but substitute 1 cup minus 2 tablespoons all-purpose flour plus 2 tablespoons cornstarch for each cup of cake flour to maintain the tender texture.
What if my eggs are cold from the refrigerator?
Place whole eggs in warm water for 5-10 minutes to bring to room temperature, or the batter may curdle when you add them.
How long will this pound cake keep fresh?
Properly wrapped, it stays fresh at room temperature for 5 days, refrigerated for 1 week, or frozen for up to 3 months.