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    You are in: Home / Recipes / Sara-Lee-Pound-Cake Recipe
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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr


    This is a Sarah Lee pound cake taken from Sandra Lee of Food Network. I have adapted to my own. It is easy, kid friendly, tastes elegant and is just perfect to make when "you have to bring something” that is so good and elegant. You can top this with your favorite toping, Cool Whip, blueberry pie filling, cranberry sauce--even pumpkin sauce (little pumpkin pie mix with cool whip) or whatever you want--maybe just a dusting of powder sugar, or a drizzle of vanilla or chocolate.

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    Serves: 8



    Units: US | Metric


    1. 1
      Preheat oven to 325°F.
    2. 2
      Spray loaf pan.
    3. 3
      Mix all ingredients and put in pat at 325°F and bake about 1 hour or until inserted knife comes out clean.

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    Ratings & Reviews:

    • on December 05, 2014

      This recipe looks very interesting. I haven't made it yet but I definetily will. What I find interesting that there is no liquid of any sorts is required. I always like SarahLee pound cake, not the flavor so much as consistency of it. High density and very smoth texture. I would call it "elegant" because of the texture . It doesn't resemble bread so to speak. I will definetily bake it within next few days and post again , may be even with a picture

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Sara-Lee-Pound-Cake

    Serving Size: 1 (101 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 444.2
    Calories from Fat 229
    Total Fat 25.4 g
    Saturated Fat 15.6 g
    Cholesterol 115.8 mg
    Sodium 184.1 mg
    Total Carbohydrate 50.0 g
    Dietary Fiber 0.7 g
    Sugars 29.5 g
    Protein 4.6 g

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