Sara Lee Pound Cake Recipe From Scratch
Ingredients
This recipe for Sara Lee Pound Cake from scratch requires only a few simple ingredients. You'll need 3 sticks of butter, 3 cups of all-purpose flour, 6 eggs, 2 ½ cups of sugar, 1 teaspoon of salt, 1 teaspoon of vanilla extract and 1 cup of whole milk.
Instructions
To start, preheat the oven to 350 degrees Fahrenheit. Grease and flour a bundt pan. In a large bowl, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition. In a separate bowl, whisk together the flour and salt. Add the dry ingredients to the wet ingredients, alternating with the milk and vanilla extract. Mix until everything is incorporated. Pour the batter into the prepared pan and bake for about 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Serving
Once the cake has cooled, remove it from the pan and serve it as-is or with your favorite topping. You can top the cake with fresh fruit, whipped cream, or a drizzle of chocolate or caramel sauce.
Storage
This cake can be stored at room temperature, covered with plastic wrap or aluminum foil, for up to 3 days. It can also be frozen for up to 3 months. To freeze, wrap the cake in a double layer of plastic wrap and then in aluminum foil.
Tips
If you don't have a bundt pan, you can also bake this cake in two 9-inch round cake pans. Just reduce the baking time to about 45 minutes. You can also add ½ cup of chopped nuts or dried fruit to the batter for a little extra flavor and texture.
Nutrition
One slice of this Sara Lee Pound Cake from scratch contains approximately 159 calories, 8 grams of fat, 21 grams of carbohydrates, 1 gram of fiber and 4 grams of protein.
Variations
If you want to switch up the flavors of this cake, you can try adding a few tablespoons of cocoa powder to the batter, or adding a teaspoon of ground cinnamon or nutmeg. You can also top the cake with a few tablespoons of lemon or orange juice, or a few tablespoons of your favorite liqueur.
Conclusion
This Sara Lee Pound Cake from scratch is sure to be a hit with family and friends. It's easy to make and can be customized to your own tastes. And, since it can be stored for up to 3 months in the freezer, you can make it ahead of time and enjoy it whenever you want. So, what are you waiting for? Get baking!
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