"sara Lee" Pound Cake - Copycat

"I just LOVE pound cake!"
photo by Thorsten photo by Thorsten
photo by Thorsten
photo by Thorsten photo by Thorsten
photo by coconutcream photo by coconutcream
photo by coconutcream photo by coconutcream
photo by Thorsten photo by Thorsten
Ready In:
1hr 24mins
1 loaf




  • Preheat oven to 325º.
  • Spray 8-1/2" Pyrex loaf dish with Pam. Cream butter with sugar on high speed of mixer for 5 minutes.
  • Add 1 egg and then a little flour, beating 2 minutes.
  • Add 2nd egg and half of remaining flour and beat 2 minutes.
  • Add sour cream, rest of flour and extracts, beating 2 minutes.
  • Spread batter evenly in dish.
  • Bake for 65 minutes or until tester comes out clean.
  • Remove from dish. Slice 1/2" thick.
  • Be sure to slice before freezing loaf.
  • Thaw to use within 6 months.

Questions & Replies

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  1. A fantastic pound cake. I followed exacrly the description and the outcome was one of the most delicious pound cakes ever. The texture of this pund cak was fluffily, but still firm and moist. The texture reminds just a little of a very buttery cookies on the first bite but then it melted in the mouth. The caster sugar is important to give that smooth texture. The flavours were fantastic. I like so much the combination of vanilla and lemon. And the butter made it exquisite. You and your guests will love this pound cake and nobody would believe that it is easy to make, because it tastes and looks like a cake from a very expensive confectionery. If you like this pound cake, you should also try the "Old-fashioned Pound Cake" (recipe #128606). Both cakes are keepers and reliable friends, if you want to impress someone. Thanks peacefulnightdove for this great recipe
  2. I quite enjoyed this recipe - I am a HUGE fan of Sara Lee pound cake, and while this one is not exactly the same, it is still great. I now make it and serve with fresh fruit and whip cream as a summer dessert.
  3. This was pretty good pound cake. It had good flavor, but I had to bake it longer than the recipe stated (I didn't keep track of how much longer...sorry), and even then it wasn't fully cooked...and yet the texture was still a little dry. I'm sorry to give a less than stellar review following your preview three five star reviews... This was still good though!
  4. Hello....this pound cake is the "real thing"! It is better than "Sara Lee's" cake. It had such a wonderful texture and a fantastic taste. We had a little luncheon here and we needed pound cake for the dessert, and voila your recipe appeared. We served it with raspberries with framboise(Chambord) and a little sugar ~ it was wondeful! Stupendous and we had a lot of ooohs and aaahs. Thank you peacefulnightdove for posting. Diane
  5. This was my first time to make pound cake, and I was very pleased with the results. Because oven temperatures vary, I ended up baking it 15 minutes longer. But the taste and texture were very similiar to Sara Lee's. Thanks for the posting!


Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !
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