Sara Lee Pound Cake
This is my recipe for Sara Lee Pound Cake. This is an easy pound cake to make, and it tastes so much better when you make it fresh. This pound cake can be the base for strawberry shortcake, or it can go well with a cup of coffee.
Ingredients
| Unsalted butter/Unsalted butter stick | 1/4 Pound | |
| Sugar | 3/4 Cup (12 tbs) | |
| Eggs | 3 | |
| Cake flour | 1 Cup (16 tbs) | |
| Powdered milk | 2 Tablespoon | |
| Corn syrup | 1 Tablespoon | |
| Lemon juice | 1/2 Small (Juice of 1/2 a small lemon) | |
| Salt | 1/4 Teaspoon | |
| Vanilla | 1/2 Teaspoon | |
| Nutmeg | 1/4 Teaspoon | |
| Baking powder | 1/2 Teaspoon | |
| Mace | 1/4 Teaspoon (Optional) |
Directions
GETTING READY
Allow butter to reach room temperature, if you can try to use unsalted butter.
MAKING
Cream sugar and butter together until light and fluffy.
Add eggs one at a time and mix well.
Add in flour, powdered milk, baking powder, and corn syrup. Beat each in well. Add juice of half a lemon, salt, vanilla, nutmeg, and mace.
Make sure everything is well blended, and pour into a greased loaf pan.
Bake at 325 degrees for 45 minutes, checking for done-ness by inserting a toothpick and seeing if it comes out clean. You almost want to under bake this.
SERVING
Slice and serve!
Recipe Summary
Nutrition Facts
Serving size
Calories 240Calories from Fat 105
% Daily Value*
Total Fat 12 g18.5%
Saturated Fat 6 g30%
Trans Fat 0 g
Cholesterol
Sodium 104 mg4.33%
Total Carbohydrates 30 g10%
Dietary Fiber 1 g4%
Sugars 16 g
Protein 5 g10%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
