How To Make Sara Lee Pound Cake?

Cream sugar and butter together until light and fluffy.

Does Sara Lee pound cake need to be refrigerated?

Thawed pound cake can be stored at room temperature or in the refrigerator for up to 5 days.

How do you defrost Sara Lee pound cake?

For whole cake, cover on plate at room temperature – about 1 hour or until thawed. Quick Thaw: Remove from foil pan and place on microwave safe plate – heat on high: 1 slice about 10 seconds, whole cake about 45-60 seconds. Do not microwave in pan.

How do you reheat Sara Lee pound cake?

Here are a few different ways to toast pound cake:

  1. To toast pound cake in a pan, spread both sides with butter or margarine. Heat a skillet over medium heat.
  2. Your oven does a great job of toasting pound cake. Preheat your oven to 350°F.
  3. During warmer weather, there is no finer way to toast pound cake than on the grill.

Does Sara Lee make a chocolate pound cake?

Chocolate pound cake made with real cocoa and chocolate chips.

How long does Sara Lee pound cake last in fridge?

Features & Benefits

Outer Case
Dimensions 10.75’x4.75’x2.25′
Shelf Life
Frozen Shelf Life (In Days) 365
Refrigerated Shelf Life (In Days)

What products does Sara Lee make?

  • JOY Range.
  • Cheesecakes & Bavarians.
  • Puddings & Brownies.
  • Pies & Crumbles.
  • Danishes, Cakes & Bakery.
  • Ice Cream.
  • Deep Dish Range.
  • How long does it take a pound cake to thaw?

    Thawing cakes is easy. Transfer the wrapped cakes from the freezer to the refrigerator one day before decorating/serving. I usually take them out of the freezer container to thaw. The cakes take at least 8 hours to thaw completely in the refrigerator.

    How many slices are in a Sara Lee pound cake?

    Details. 8 individually wrapped slices. Moist & delicious.

    Is Sara Lee still around?

    Its international operations were headquartered in Utrecht, The Netherlands. While no longer operated independently, as of 2020, Sara Lee still actively exists as a current brand name under the auspices of holding company Kohlberg & Company, making frozen cakes, etc. at its present facility in Illinois, United States.

    Does Kroger sell Sara Lee pound cake?

    Sara Lee All Butter Pound Cake, 10.75 oz – Kroger.

    How many calories are in a Sara Lee pound cake?

    Sara Lee All Butter Pound Cake Family Size

    Calories 300
    Calories from Fat 140

    Is Sara Lee pound cake peanut free?

    Sara Lee Frozen Bakery is transitioning Superior On Main bakery to operate as a peanut and tree nut-free facility. The news is the first major production announcement for Superior on Main since the facility was acquired by Sara Lee when it bought Superior Cake Products Inc.

    What is the best recipe for pound cake?

  • Cream the butter. Add sugar and cream together for 2 minutes on medium speed.
  • Beat in eggs one at a time,beating each one for 3 minutes. (#4 speed on Kitchen Aid mixer)
  • Add flour and gently mix in. (#2 speed on Kitchen Aid mixer)
  • Pour into greased and floured bundt pan.
  • Let cool in pan for 30 minutes and then carefully remove.
  • How to make pound cake without a recipe?

    Make sure s Ice Cream Cake is fun on a plate The Pioneer Woman star’s ice cream cake recipe can be found on Food Network’s site (video can be found below) and is a treat even the youngest home cooks can help prepare. Slices of pound cake are

    What is the original recipe for pound cake?

    – Lightly grease 2 (9×5 inch) loaf pans with butter and dust with flour. Preheat oven to 350 degrees. – In a large mixing bowl, use a hand mixer to cream butter until light and fluffy. Beat in sugar until smooth. – Add in eggs one at a time and beat until smooth. – Pour in prepared pans. – Bake in the preheated 350 degree oven for 1 hour.

    Sara Lee Original Pound Cake Slices

    1. Home
    2. Cakes Sweet (Frozen)
    3. Sara Lee Original Pound Cake Slices – 6 CT
    4. Sara Lee Original Pound Cake Slices – 6 CT

    Directions

    Keep the ice cubes cold.Simply defrost before serving.Instructions for Preparation: Keep the pound cake frozen until you’re ready to use it.

    • 1.
    • Take the frozen cake out of the packaging.
    • Take pleasure in it instantly or afterwards.
    • 2.
    • Allow for approximately 1 hour of thawing time in the packaging at room temperature.

    To prepare a fast meal, take the ingredients from the package and set them on a microwave-safe dish.Microwave on high for 5-10 seconds, or until the frozen vegetables are thawed (adding 5 second at a time until thawed).Allow for one minute of resting time before serving.Pound cake may be kept at room temperature or in the refrigerator for up to 5 days once it has been defrosted.

    Description

    Sara Lee® Original Pound Cake Slices are a delicious treat. New. Per slice, there are 160 calories. 6 slices total. Each piece is individually wrapped. 9.6 oz (net weight) (272g).

    Other Description

    Sara Lee® Pound Cake Slices are a delicious treat.Cake Slices from Sara Lee®.Visit our website at www.saraleedesserts.com for delicious recipes, baking advice, and the most recent product news.

    • Real Butter is used in this recipe.
    • Do you have any questions or comments?
    • Toll-free!
    • 1-800-323-7117.
    • If you’re contacting to inquire about a specific purchase, please have the packaging ready.

    * Alternatively, you can write to us at: Sara Lee Consumer Affairs, P.O.Box 3901, Peoria, Illinois 61612.Sara Lee Corporation is a trademark of Sara Lee Corporation.

    Nutrition Facts

    Serving Size: 1.0 slice

    Servings per Container: 6

    Energy 160
    Total Fat 5 g
    Saturated Fat 2 g
    Trans Fat 0 g
    Cholesterol 25 mg
    Sodium 210 mg
    Carbohydrates 25 g
    Dietary Fiber 0 g
    Sugars 15 g
    Protein 2 g
    Daily Percent Of Vitamin A 0
    Daily Percent Of Vitamin C 0
    Daily Percent Of Calcium 2
    Daily Percent Of Iron 4

    Ingredients

    INGREDIENTS: Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Ferrous Fumarate, Riboflavin, Folic Acid), Eggs, Water, Soybean Oil, Butter (Cream, Salt), Skim Milk, corn syrup Contains no more than 2 percent of each of the following ingredients: Glycerin, Leavening (Sodium Aluminum Phosphate, Baking Soda, Monocalcium Phosphate), Corn Starch, Natural and Artificial Flavors, Sodium Aluminum Phosphate, Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate, Sodium Aluminum Phosphate, Sodium Aluminum Phosphate, Sodium Aluminum Phosphate, Sodium Aluminum Phosphate, Potassium Sorbate (Preservative), Xanthan and Gellan gums, turmeric and Annatto extract, wheat starch, soy lecithin, and soy flour are some of the ingredients in this product.

    Warnings

    There is wheat, eggs, milk, and soy in this recipe.

    UPC

    00032100034500

    Toasted to Pound Cake Perfection

    Pound cake is delicious whether plain or topped. Toasting the pound cake brings out its tastiness even more, and creates a crisp texture. Luckily, you don’t need any special equipment to toast pound cake. Here are a few different ways to toast pound cake:

    • Spread butter or margarine on both sides of the pound cake before toasting it in a pan. Using a skillet, cook the ingredients over medium heat. Remove from the heat and repeat on the other side, cooking for 1-2 minutes per side, or until lightly browned and crispy. To make it even more delectable, top the slice with whipped cream and drizzle it with raspberry sauce for an extra special treat.
    • When it comes to toasting pound cake, your oven performs an excellent job. Preheat the oven to 350 degrees Fahrenheit. Place one or more slices of pound cake on a cookie sheet that has been coated with nonstick cooking spray before baking. Bake the pound cake for 5-6 minutes more to get it crisp. Using cubes of pound cake on a baking sheet, bake for 10-12 minutes at 350°F, stirring regularly, to make pound cake croutons. Add your favorite spreads, such as peanut butter, jam, jelly, or cream cheese, as well as sliced fruit, chocolate chips, and nuts, to finish it off.
    • When the weather is nice, there is no better way to toast a pound cake than on the barbecue grill. Preheat your grill on the lowest setting. Spread butter or margarine on both sides of a slice of pound cake before baking. Grill the pound cake slice for 2-3 minutes on each side, or until grill marks appear and the piece is heated. You may now eat it once you’ve added some garnishes like as chocolate sauce, whipped cream, and nuts.

    Sara Lee Frozen Bakery

    Outer Case
    GTIN 10032100042519
    Net Weight 8.25
    Gross Weight 10.06
    Dimensions 11.063″x5.375″x14.188″
    Case Cube 0.49
    Cases/Pallet
    Pallet Cases/Layer 10
    Pallet Layers 14
    Pallet Height
    Inner Package
    UPC 32100042512
    Dimensions 10.75″x4.75″x2.25″
    Shelf Life
    Frozen Shelf Life (In Days) 365
    Refrigerated Shelf Life (In Days)
    Thawed Shelf Life (In Days)
    Kosher KVH-D

    THE INGREDIENTS INCLUDE: SUGAR, EGGS, BUTTER (CREAM, SALT), SOYBEAN OIL, MILK CHOCOLATE CHIPS, WATER, MONO AND DIGLYCERIDES, COCOA PROCESSED WITH ALKALI.THE INGREDIENTS INCLUDE: SUGAR, ENRICHED BLEACHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, THIAM MODIFIED CORN STARCH, LEAVENING (BAKING SODA, SODIUM ACID PYROPHOSPHATE, CORN STARCH, MONOCALCIUM PHOSPHATE), SKIM MILK, GUMS (XANTHAN), SODIUM STEAROYL LACTYLATE, MILK PROTEIN CONCENTRATE, NATURAL FLAVOR.

    Amount/serving % Daily Value*
    Total Fat 26g 33%
    Saturated Fat 12g 60%
    Trans Fat 0.5g  
    Cholesterol 100mg 33%
    Sodium 240mg 10%
    Amount/serving % Daily Value*
    Total Carbohydrate 44g 16%
    Dietary Fiber 2g 7%
    Total Sugars 28g  
    Includes 27g Added Sugars 54%
    Protein 5g  
    Vitamin D 0mcg 0%
    Calcium 37mg 2%
    Iron 3mg 15%
    Potassium 224mg 4%

    %DV (percent Daily Value) indicates how much a nutrient included in a serving of food contributes to a person’s daily nutritional requirements. For general nutrition guidance, 2,000 calories per day is recommended. Disclaimer: All nutritional information is subject to change without prior notice. Check the label of the product to ensure that the ingredients and allergies are correct.

    Sara Lee Frozen Bakery

    Outer Case
    GTIN 10032100082980
    Net Weight 12
    Gross Weight 14.099
    Dimensions 11.1″x10.1″x14.4″
    Case Cube 0.93
    Cases/Pallet
    Pallet Cases/Layer 10
    Pallet Layers 8
    Pallet Height
    Inner Package
    UPC 32100082983
    Dimensions 10.75″x4.75″x2.25″
    Shelf Life
    Frozen Shelf Life (In Days) 365
    Refrigerated Shelf Life (In Days)
    Thawed Shelf Life (In Days)
    Kosher KVH-D

    THE INGREDIENTS ARE: ENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, AND FOLIC ACID), SUGAR, EGGS, BUTTER (CREAM, SALT), WATER, SOYBEAN OIL, MONO AND DIGLYCERIDES, AND CONTAINS 2 percent OR LESS OF THE FOLLOW SKIM MILK, GUMS (GUAR, XANTHAN), SODIUM STEAROYL LACTYLATE, MILK PROTEIN CONCENTRATE, NATURAL FLAVOR, ANNATTO (COLOR).

    Amount/serving % Daily Value*
    Total Fat 15g 19%
    Saturated Fat 8g 40%
    Trans Fat 0.5g  
    Cholesterol 95mg 32%
    Sodium 210mg 9%
    Amount/serving % Daily Value*
    Total Carbohydrate 36g 13%
    Dietary Fiber 1g 4%
    Total Sugars 19g  
    Includes 19g Added Sugars 38%
    Protein 4g  
    Vitamin D 0mcg 0%
    Calcium 20mg 2%
    Iron 1mg 6%
    Potassium 45mg 0%

    %DV (percent Daily Value) indicates how much a nutrient included in a serving of food contributes to a person’s daily nutritional requirements. For general nutrition guidance, 2,000 calories per day is recommended. Disclaimer: All nutritional information is subject to change without prior notice. Check the label of the product to ensure that the ingredients and allergies are correct.

    How to Freeze Cakes – Success Tips

    It is possible that this content contains affiliate links.Please take the time to read my disclosure policy.We’ve frozen a lot of cakes and made a lot of mistakes to know what works and what doesn’t in this situation.

    • Let’s have a look at how to freeze cakes so that they taste as fresh as possible!
    • You’re in desperate need of a cake, but life is hectic and unexpected plans arise.
    • We completely understand.
    • It is a great idea to prepare desserts ahead of time for a gathering or party in order to reduce tension, which is the last thing you need before a big occasion.
    • So let’s speak about how to prepare cakes ahead of time and freeze them.

    The quickest and most convenient approach to prepare a cake ahead of time is to freeze the layers that have not yet been assembled or decorated.The past several years, I’ve experimented with many methods of freezing cakes, varying aspects such as the chilling process, the wrapping, the container, the amount of time spent freezing, the thawing process, the decorating process, and so on.When I was preparing and practicing cakes for my daughter’s birthday last year, I discovered the most effective way.I’ve frozen a lot of cakes– in a variety of sizes– and I’m extremely thrilled to share with you today the most successful freezing procedure I’ve discovered so far.

    Find out how to freeze cakes so that they have the freshest flavor possible.

    How to Freeze Cakes

    Step 1: Bake and let a cake or cake layers to cool fully.Round cakes are shown in these step-by-step images, but you can also freeze square, rectangular, Bundt, and other types of cakes.Best techniques for baking and cooling cakes may be found in the article 10 Cake Baking Tips.

    • Step 2: After the cake(s) has been allowed to cool fully, cover it in Press & Seal plastic wrap.
    • A baker to another has stated that this product is the best available for covering cakes.
    • Perhaps it is just me, but thin plastic/saran wrap is really clinging and unpleasant to work with.
    • Furthermore, whenever I use it, I always feel the need to double wrap food.
    • It’s certainly effective, but Press & Seal is so much more convenient to use, and I’ve honestly discovered that it keeps my food fresher longer.

    (I am not affiliated with this company; I simply adore it.) Step 3: On a large piece of aluminum foil, write the name of the cake and the day it should be eaten.Cakes should not be frozen for more than 3 months to ensure the greatest flavor and texture.You might keep it for up to 4 or 5 months, but the sooner you serve it, the fresher it will be in terms of flavor.I write on the aluminum foil before covering the cake, just in case any ink leaks through during the process.

    (It has done so in the past!) Step 4: Wrap the cake in aluminum foil to protect it from the elements.Step 5: Place the cake (or cakes) in a container that can be frozen.Alternatively, if you don’t have a large enough container, cover the contents in another sheet of aluminum foil instead.

    Of course, make sure that the foil with the date on it is the one that is on the exterior of the container.Step 6: Place the container in the freezer for up to three months.The cakes are wrapped in two layers: first with Press & Seal, and then in aluminum foil to keep them fresh.The initial layer keeps the cake tight and fresh, while the aluminum foil guarantees that no dampness seeps through to the inside.Also, I use this method to wrap banana bread and other fast loaves.

    When you double-layer your food, you get the most freshness and avoid freezer burn.Don’t be scared to add additional layer of Press & Seal or aluminum foil to protect your food from moisture damage.

    How to Thaw Cakes

    It is simple to thaw cakes.One day before decorating or serving, remove the wrapped cakes from the freezer and place them in the refrigerator.I normally remove them from the freezer container to allow them to defrost.

    • In the refrigerator, it takes at least 8 hours for the cakes to completely defrost.
    • Occasionally, I forget and simply let the cake(s) to defrost at ambient temperature, but it is preferable for them to thaw at a more gradual rate in the refrigerator.
    • It is critical to note the following: Make sure you thaw the cakes while they’re still in their packaging to avoid wasting time.
    • As foods defrost, condensation accumulates on their surfaces.
    • The condensation will build on the covering rather than on the cake in this manner.

    Anyone up for some moist sticky cake?

    Best Cakes to Freeze

    If you allow your cake to cool fully before freezing it, it will keep for several months.Cakes with intense flavors, such as banana cake, chocolate cake, carrot cake, and pumpkin cake, freeze and defrost wonderfully when wrapped in a couple of layers, as described above.After the freezing and thawing procedure, I’ve discovered that the flavor is much better!

    • It’s also possible to freeze bundt cakes and pound cakes; just make sure they’re thoroughly cooled and wrapped firmly before putting them in the freezer.
    • Instructions on how to freeze cheesecake may be found in my cheesecake recipe under the heading ″How to Freeze Cheesecake.″ Baker’s Tip: Avoid freezing fragile cakes such as angel food cake, vertical cake, and pavlova if you want the very finest flavor and texture possible.
    • These are best when served immediately after preparation, even if they may be frozen (the recipes provide instructions on how to do so).
    • All of our cake recipes contain directions for making them ahead of time and/or freezing them.

    1 Success Tip

    Don’t Freeze a Decorated Cake: To provide the finest possible flavor and texture, assemble and decorate the cake as near to serving time as you possibly can.As a result, I recommend simply freezing the cake or cake layers themselves.During the freezing and thawing process, a thoroughly adorned cake will compress and expand, resulting in some of your hard work being ruined.

    • Although you may make the frosting ahead of time and store it in the refrigerator for up to 1 day, fresh frosting is always the best.
    • The freezing of leftover frosted cake, on the other hand, is perfectly acceptable.
    • (Due to the fact that it is only leftover and does not need to impress anyone anymore!) Vanilla Cake Print (as pictured).

    Description

    • Make use of this instructions to freeze your cakes in order to ensure that they taste as fresh as possible. cake(s) that has been cooked and cooled
    • Press & Seal wrap or plastic wrap
    • aluminum foil
    1. Bake and let a cake or cake layers to cool fully. Round cakes are shown in these step-by-step images, but you can also freeze square, rectangular, Bundt, and other types of cakes. Best techniques for baking and cooling cakes may be found in the article 10 Cake Baking Tips.
    2. After the cake(s) has been allowed to cool fully, wrap it in Press & Seal. For enclosing cakes, this is the ideal thing to use. A thin piece of plastic or saran wrap may be extremely sticky and annoying. Even while regular plastic wrap is effective, I’ve found that Press & Seal is far more convenient to use and that it actually keeps my food fresher longer. (I am not affiliated with this company
    3. I simply adore it.)
    4. On a huge sheet of aluminum foil, write the name of the cake and the date it should be eaten by. I write on the aluminum foil before covering the cake, just in case any ink leaks through during the process. It has done so in the past
    5. Wrap the cake in aluminum foil and place it (and any additional cakes) in a freezer-safe container. Alternatively, if you don’t have a large enough container, cover the contents in another sheet of aluminum foil instead. (Make certain that the foil with the date printed on it is the one that is on the outside.)
    6. Freeze for up to 3 months before using. Cakes should not be frozen for more than 3 months to ensure the greatest flavor and texture. Even if you were to keep it for 4 or 5 months, the taste will be much better if you serve it right away.
    7. When you are ready to defrost the cakes, remove them from the freezer and place them in the refrigerator one day before decorating or serving. Remove them from the frozen container to allow them to defrost, but keep them covered in Press & Seal/aluminum foil as they thaw. In the refrigerator, it takes at least 8 hours for the cakes to completely defrost. Make sure you thaw the cakes while they’re still in their packaging to avoid wasting time. As frozen meals thaw, condensation accumulates on the surface of the food. The condensation will build on the covering rather than on the cake in this manner.
    8. Cake assembly, decoration, and presentation

    Notes

    If you want the greatest flavor and texture from your cake, assemble and decorate it as near to serving time as feasible.Don’t Freeze Decorated Cake: During the freezing and thawing process, a thoroughly adorned cake will compress and expand, resulting in some of your hard work being ruined.Although you may make the frosting ahead of time and store it in the refrigerator for up to 1 day, fresh frosting is always the best.

    • Cake, vanilla cake, and other related terms Subscribe Making a Cake is a Piece of Cake Are you a first-time visitor to our website?
    • Getting started with this email series is a terrific idea.
    • I’ll take you through a handful of my most popular recipes and explain why they’re so effective in the process.

    Sara Lee Pound Cake Slices, Original, Frozen (8 each) Delivery or Pickup Near Me

    It’s a straightforward process.Product purchases may be made via the Instacart app or website from a store of your choosing that is nearby.After placing your purchase, Instacart will connect you with a personal shopper in your region who will shop for you and bring your order to you.

    • With our ″Leave at my door″ option, you may get your package without having to interact with it.
    • Using the Instacart app or website, you can keep track of the status of your order and communicate with your shopper at every stage of the process.
    • More information on how to place an order may be found here.
    • Use the Instacart app or website to find a store near you that provides pickup, then select Pickup from the drop-down menu and choose your desired pickup location from where you’d like to complete your order.
    • Next, when you reach the shop of your choosing, use the Instacart app to alert us that you have arrived.

    It will depend on the retailer whether you will be assisted in loading your goods into your vehicle or whether you will be required to pick them up in a designated location.More information about pick-up orders may be found here.The following is a breakdown of the cost of Instacart delivery: – Same-day orders over $35 are subject to a delivery cost that starts at $3.99.Fees for one-hour deliveries, club store deliveries, and deliveries under $35 are subject to change without notice.

    – Service costs vary and are subject to fluctuate depending on a variety of variables, including your location and the amount and types of goods in your shopping basket.Orders containing alcoholic beverages are subject to an additional service charge.Tips are not required for delivery orders, but are highly recommended.

    It’s a wonderful method to express your thanks and acknowledgment to your customers for their business.The whole amount of your tip goes straight to the shopper who delivers your item to your door.With an optional Instacart Express membership, you may save money on delivery fees by paying nothing on orders over $35.You can also obtain cheaper service fees by joining.On your pick up order, there may be a ″pickup charge″ (which is equal to a delivery fee for pickup orders), which is generally $1.99 for non-Express members and may be waived for Express members.

    This is waived as part of your Express membership, just as it would a delivery cost.- There are no service costs for pick-up orders, regardless of whether the customer is a non-Express or Express member.More information about Instacart pricing may be found here.Whenever an item you desire is out of stock at the store, your shopper will make the appropriate substitutions based on your preferences.You may set up item and delivery instructions in advance, as well as communicate with your shopper immediately while they are shopping for and delivering your purchases.You may instruct the shopper to do the following:- Find the best match: In most cases, your shopper will make the greatest decision possible when selecting a replacement for your item.

    In the event that your original option is out of stock, you can choose a particular replacement for the shopper to purchase.- Select Specific Replacement: In the case of products you’d prefer not to replace, choose ″Don’t replace″ to receive a refund if the item is out of stock at the time you place your order.Find out more about specific item or replacement instructions by visiting this page.No, It is not gluten-free to consume Sara Lee Pound Cake Slices, Original, Frozen.Approximately 150.0 calories are included in Sara Lee Pound Cake Slices, Original, Frozen.

    Sara Lee Pound Cake Slices, Original, Frozen has 24.0 grams of carbohydrates.It contains zero grams of sugar in Sara Lee Pound Cake Slices, Original, Frozen.There are 5.0 grams of fat in one serving of Sara Lee Pound Cake Slices, Original, Frozen.The salt content of Sara Lee Pound Cake Slices, Original, Frozen is 200.0 grams.

    A tasty copycat of America’s favorite cake.

    Recipe for Copycat Sara Lee Pound Cake, which is soft and buttery with a slight lemon flavor and melts in your mouth, is the perfect sweet treat.This recipe yields one loaf of bread.Several pound cake recipes for my Pound Cake Series have been tested extensively, and I mean extensively.

    • When it comes to making the finest pound cake and providing you with the best pound cakes, I am confident in my ability to do so as long as you follow my instructions to the letter.
    • Having said that, I experimented with several additional Copycat Sara Lee Pound Cake recipes.
    • I came saw a handful of different recipes for it online.
    • Essentially, the same recipe kept cropping up, which called for 1 cup cake flour, 1/2 cup flour, and 3/4 cup sugar…
    • and it was cooked in a 9-inch loaf pan…

    and it was delicious.This recipe did not provide the desired results for me.This recipe did not provide enough batter to cover a 9-inch loaf pan and make a cake that was 3-ish inches tall, like the Sara Lee Pound Cake purchased from a shop.After several rounds of testing, I’m satisfied with the ingredients and proportions presented here.

    I believe you will find it to be quite similar to the Sara Lee Pound Cake that is sold readymade.Another aspect of this dish that I appreciate is its simplicity.It makes one loaf of bread.

    I am frequently asked if my pound cake recipes can be halved, and the answer is always yes.(I, on the other hand, prefer not to chop them in half.) You may, on the other hand, divide the cake and freeze a portion of it.Pound cakes keep nicely in the freezer for up to 3 months if stored in an airtight container.) Another first for me, and one that I’ve been wanting to put to the test for quite some time.Cake flour is used in this recipe for the best copycat Sara Lee Pound Cake.All of my other recipes call for all-purpose flour as well.

    This recipe called for ‘fine’ cake flour, which was available at the time.I wasn’t completely blown away by it, and I don’t believe cake flour is required for a wonderful pound cake to be successful.(I still like the old-fashioned way of preparing pound cakes and the use of all-purpose flour while baking.)

    Copycat Sara Lee Pound Cake Recipe Tips

    1. Before you begin, make sure you have thoroughly read over your recipe at least once or twice. Prepare any components that will require extra care, such as cutting fruit, roasting nuts, or sifting wheat, before beginning.
    2. My cake was prepared in a loaf pan with a 9-inch diameter. You may also use an 8-inch loaf pan, but you’ll have to bake it for a few minutes longer.
    3. Make sure all of the cold ingredients are at room temperature before you start cooking
    4. Make use of genuine butter.
    5. Make sure to measure everything, especially the flour. What is the proper way to measure flour? First, sift the flour to ensure that the measurements are accurate. Next, softly scoop flour out of its container into a measuring cup with a spoon or scoop, if necessary. Continue to fill the cup until it is almost overflowing, then smooth the flour with the back of a butter knife to make it even. Pouring the flour straight into the measuring cup to fill it can result in up to 25% more flour than just spooning the flour into the measuring cup using a light spoon. Increased flour in a recipe will result in a thick and dry result
    6. This page contains detailed instructions on how to calibrate your oven.
    7. All of my suggestions for Baking the Perfect Pound Cake may be found here.
    8. This Tube Pan is what I use.
    • Note that nutritional information is an approximate approximation and that it may vary depending on the goods utilized. Prepare a 9×5-inch loaf pan by lining it with parchment paper and spraying it with nonstick cooking spray. Preheat the oven to 325 degrees Fahrenheit.
    • Butter should be soft and free of lumps when it is creamed. Using an electric mixer, beat the granulated sugar until it is light and fluffy.
    • Continue to add an egg at a time, beating just until it is thoroughly blended into the batter before adding the next.
    • Separately, whisk together the flour, baking powder, salt, and powdered milk in a large mixing basin. Stir everything together.
    • Low speed on the mixer and carefully pour in the flour mixture until well incorporated.
    • Stir in the vanilla and lemon extracts.
    • Pour the batter into the pan that has been prepared. Preheat the oven to 325 degrees F and bake for 40-45 minutes.
    • With a wooden pick, check to see whether the meat is done. Using a pick, poke a hole in the center of the cake and see if it comes out clean or with dry crumbs
    • if it does, the cake is done.
    • Allow the cake to cool in the pan for 10 minutes before removing it from the pan and allowing it to cool entirely on a wire rack before serving. Transfer the finished product to a serving plate after it has totally cooled.
    • Keep it in an airtight jar on your counter for up to 5 days before using. You may store the cake in an airtight container in the freezer for up to three months.
    Calories: 498kcal | Carbohydrates: 56g | Protein: 9g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 170mg | Sodium: 331mg | Potassium: 178mg | Fiber: 1g | Sugar: 33g | Vitamin A: 897IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you! Visit Recipe Box FAQ! You can also find great recipes at Recipe Index or at Meal Plan Monday or Weekend Potluck This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.

    Copycat Sara Lee Pound Cake

    When it comes to pound cake, there’s nothing better than the Sara Lee version from the frozen area of my local grocery store, and it’s even better when it’s homemade.So I’m really looking forward to making this Copycat Sara Lee Pound Cake!If you’ve ever eaten a Sara Lee pound cake, you’ll notice that this recipe comes quite close to the genuine thing in terms of texture and appearance.

    • Even better, it has a flavor that is practically identical to the original!
    • This cake is rich, thick, and buttery, with just the right amount of sweetness and vanilla flavor to make it a delicious treat.
    • That is why it is the ideal dessert for practically any occasion, including birthdays.
    • In addition to using lots of butter, the cup of heavy whipping cream that is added to the batter is the key to this recipe’s success.
    • It adds to the richness and delectability of this cake!

    This cake’s ″crust″ is also one of my favorites!Perfectly brown, slightly crunchy, and delectably caramelized, this dish is a must-try.There are countless ways to present a simple pound cake, but my personal favorite is to top it with a generous dollop of whipped cream and a few fresh berries.Of course, slicing the meat into beautiful thick slices is necessary.

    It’s also delicious served with ice cream with chocolate sauce or caramel, and when gently toasted and topped with jam, it makes for a sumptuous breakfast treat.And if you haven’t tried grilled pound cake before, you absolutely must.Simply coat each slice with butter and grill over medium heat for a few minutes on each side until browned and crispy.

    With fresh summer fruit like berries or peaches that are now available, grilled pound cake tastes wonderful.This Copycat Sara Lee pound cake is a must-have for every baker’s recipe collection, and you won’t be disappointed with this classic recipe.

    Be sure to save this Copycat Sara Lee Pound Cake recipe to your favorite Pinterest board for later.

    Here’s what you’ll need to make Copycat Sara Lee Pound Cake

    • Butter
    • Cake flour
    • Salt
    • Sugar
    • Eggs
    • Vanilla
    • Heavy cream

    Ingredients

    • 6 large eggs (room temperature), 1 cup melted butter, 3 cups sifted cake flour, 1/2 teaspoon salt, and 3 cups granulated sugar
    • 1 tablespoon vanilla extract
    • 1 cup heavy whipping cream
    • 1 tablespoon sugar

    Instructions

    1. There is no need to preheat the oven. Prepare two 8×4-inch loaf pans by generously buttering and flouring them.
    2. In a large mixing basin, whisk together the sifted flour and salt until smooth. In a medium-high speed with an electric mixer, cream together the butter and sugar until light and fluffy, about 5 minutes.
    3. Toss in the eggs one at a time, thoroughly mixing after each addition. Blend in the vanilla extract.
    4. Using a low speed, slowly add half of the flour, followed by all of the cream, and finally the remaining flour. After each addition, thoroughly combine the ingredients.
    5. Batter should be whisked at a medium-high speed for approximately 5 minutes. Eventually, the batter should turn creamy and satiny in appearance.
    6. Divide the batter evenly between the pans that have been prepared. To expel air bubbles from the pans, bang them against the counter once or twice.
    7. Place the pans in the oven and reduce the oven temperature to 350 degrees Fahrenheit. Bake for 65-75 minutes, or until the tops of the cakes are brown and a toothpick inserted in the center comes out completely clean
    8. Allow the cake to cool in the pan for 30 minutes before moving it to a wire rack to finish cooling.
    Nutrition Information:

    16 servings per recipe Serving Size: 1 oz. Amount Per Serving: Calories in a serving: 424 19 g of total fat 11 g of saturated fat 1 gram of trans fat 6 g of unsaturated fat Cholesterol: 129 milligrams Sodium: 193 milligrams 58 g of carbohydrates 0g of dietary fiber Sugar (38 g) 5 g of protein

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    If you enjoy this dish, you might also enjoy these others:

    Easy Pineapple Bundt Cake

    This rich and tasty cake is made with a yellow cake mix as the base. When pineapple juice is added to the batter, the batter is bursting with pineapple flavor. Toss the dish with some fresh berries and whipped cream for a simple but spectacular presentation.

    Easy Lemon Poke Cake

    The base of this really easy and delicious lemon cake is a boxed cake mix. It’s the ultimate springtime treat, filled with sour lemon curd and topped with handmade whipped cream and fresh berries to celebrate the arrival of spring.

    Easy Poppy Seed Cake

    An ordinary yellow cake mix is used in this simple bundt cake recipe. The addition of instant pudding, poppy seeds, and almond essence elevates it to a higher level of excellence.

    Key Lime Bundt Cake

    Using a boxed white cake mix as the foundation for this delicious and zesty key lime bundt cake. Don’t forget about the key lime glaze, which is packed with citrus and zest.

    Strawberries & Cream Cake

    In this gorgeous and tasty cake, layers of soft white cake are sandwiched between layers of whipped cream cheese frosting adorned with strawberries, making it ideal for any spring party!

    Chocolate Brownie Bundt Cake

    Using one bowl, combine the chocolate cake mix and the brownie mix to make this chocolate bundt cake. It’s that easy! This show-stopping dessert is glazed with a luscious chocolate ganache and is sure to dazzle your guests and family.

    Easy Raspberry Lemon Bundt Cake

    This simple bundt cake is made with a lemon cake mix that is quick and easy to create. The addition of lemon zest, fresh raspberries, and cream cheese icing elevates this dish to a whole new level of deliciousness. Who was the first to serve it up: Adapted from the television show Once Upon a Chef

    I Made a PERFECT Copycat Recipe for Sara Lee Pound Cake, and It Calls for Just Six Ingredients

    • Every editorial product is chosen on its own merits, while we may be compensated or earn an affiliate commission if you purchase something after clicking on one of our affiliate links.
    • As of the time of writing, the ratings and pricing are correct, and all goods are in stock.
    • Sara Lee pound cake is a ready-to-serve frozen dessert that everyone is familiar with and enjoys.
    • Simply slice it and use it to make a simple strawberry shortcake, cut it into cubes and use it to layer a trifle, or enjoy it straight from the tin.
    • At the same time, it’s not difficult to recreate the famous Sara Lee flavor in a pound cake recipe at home.
    • Here’s all you need to know about Sara Lee, the genuine person.

    Homemade Sara Lee Pound Cake Recipe

    Approximately 1 loaf of pound cake is produced by this recipe.

    Ingredients

    • 1.5 cups sugar (300g)
    • 3 big eggs
    • 1.5 cup all-purpose flour (180g)
    • 1/2 cup heavy whipping cream (116g)
    • 1 teaspoon pure vanilla extract
    • 1/2 cup butter at room temperature (113g)

    Using a food scale such as this, I may measure some components by weight rather than volume, which is quite convenient.

    Tools You’ll Need

    Loaf Pan: Our Taste of Home bakeware is intended to bake bread, cakes, and other goodies evenly, so that they are delicious. Investing in a KitchenAid stand mixer is definitely worth the money if you bake on a regular basis. Measuring Cups and Spoons: A good set of measuring cups and spoons should be present in every kitchen.

    Directions

    Step 1: Cream butter and sugar

    • In the bowl of a stand mixer fitted with the paddle attachment, beat together the softened butter and sugar until pale, light, and fluffy, about 5 minutes minimum.
    • You’ll find that properly creaming butter and sugar takes much longer than you anticipate.
    • Editor’s Note: No, we’re not forgetting about baking soda or baking powder in this recipe.
    • Instead, pound cake is naturally leavened by mixing air into the butter and sugar until the batter is light and fluffy.

    Step 2: Add the eggs and vanilla

    The eggs should be added one at a time, using the lowest speed of your mixer. Add the vanilla extract and mix well.

    Step 3: Mix in the flour and cream

    To finish, alternately put in the flour and the whipping cream in little amounts until everything is well combined. The completed batter should be smooth and creamy, with a consistency that is nearly mousse-like in texture.

    Step 4: Bake

    • Bake in a 9-by-5-inch loaf pan that has been lined with parchment paper and coated with cooking spray for 45 minutes.
    • Place the pan in a COLD oven to keep it warm.
    • Do not preheat the oven!
    • Bake for 60-75 minutes at 325 degrees Fahrenheit at which time the oven should be turned off.
    • Use a cold oven to increase the texture and rise of thick cakes such as pound cake, as recommended by the editor.
    • It gradually and evenly heats the batter, preventing the outside of the cake from drying out before the inside has reached the proper temperature.

    Step 5: Cool and slice

    • When the pound cake is golden brown and completely set, remove it from the oven and allow it to cool for 5-10 minutes in the pan.
    • Then, move the pan to a wire rack to cool completely before slicing and serving, if you so want.
    • An instant-read thermometer may be used to reliably evaluate the doneness of a pound cake, as recommended by the editor.
    • When the pound cake reaches an internal temperature of 210°F, it is considered thoroughly cooked.

    How to Add Flavor to Pound Cake

    • Lauren Habermehl writes for Taste of Home magazine. While traditional pound cake will never go out of style, you can simply customize this recipe by using a number of extracts and flavors to fit your unique taste preferences and baking preferences (and pound cake dreams). Here are a few suggestions: Lemon Pound Cake (also known as Lemon Pound Cake): Combine 1 lemon’s zest and 1/2 teaspoon of lemon essence in a mixing bowl.
    • Almond Poppy Seed Pound Cake: To make the pound cake, combine 2 tablespoons poppy seeds and 1 teaspoon almond essence.
    • Orange Pound Cake: To make the orange pound cake, combine the zest of half an orange and 1/2 teaspoon of orange essence.
    • To make spiced pound cake, combine 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/4 teaspoon nutmeg in a mixing bowl.

    Pound Cake Can Be Used for a Variety of Recipes

    Coconut-Layered Pound Cake

    This cake is perfect for anybody who like chocolate, almonds, and coconut. This recipe comes together in minutes and tastes exactly like an Almond Joy candy bar! Cindy Nichols, of Steubenville, Ohio has contributed to this article.

    Raspberry Cocoa Trifle

    My husband’s favorite dessert is this wonderful tiered cake. It’s something I usually cook for our Christmas dinner, but it’s also delicious after any big supper. This is everything you need to know about what constitutes a trifle, according to Karen Bourne of Magrath, Alberta.

    Ginger Pound Cake S’mores

    Kids and adults alike will be unable to resist this creative take on classic campfire S’mores. Pound cake is used in place of the classic graham cracker, and crystallized ginger gives the recipe a distinct taste twist. Corpus Christi resident Peter Halferty contributed to this article.

    Strawberry Cheesecake Trifle

    This dish is unbeatable when it comes to creating a dessert that looks as good as it tastes! The layers of rich pound cake, delicious cream, and sweet strawberries combine to create a delectable dessert. Marie Stoughton of Glenburnie, Ontario, provided the following response:

    Mocha Baked Alaskas

    You may prepare these baked Alaskas ahead of time and freeze them for up to 24 hours before serving them. KERRY DINGWALL of Ponte Vedra, Florida contributed to this article.

    St. Patrick’s Day Rainbow Cake

    • This time, a genuinely breathtaking sight appears seemingly out of nowhere.
    • However, as soon as people catch a peek of it, it’s likely to vanish in an instant!
    • The bright rainbow cake, created by CT’s chefs, is made from pound cake and topped with a creamy spread and fresh fruit.
    • A large orange ″pot″ at the end of the rainbow is also brimming with goodies for dipping.
    • You’ll have a treat that’s as good as gold that will stand out at a St.
    • Patrick’s Day party or any other festive occasion.

    Slow-Cooked Strawberry Rhubarb Sauce

    This sour and tangy fruit sauce is delicious served over pound cake or ice cream, as well as on its own. I’ve served this topping a number of occasions and have consistently received positive feedback from friends and family. — Harkers Island, North Carolina resident Judith Wasman

    Banana Butter Pecan Kabobs

    Desserts made with bananas bring back memories of my grandmother. She and my mother were the ones who taught me how to cook. I don’t do a lot of measuring. I placed out pecans and butterscotch kabobs for this meal so that everyone could make their own creations. Crystal Schlueter of Northglenn, Colorado, sent this response.

    Berries & Cream Trifles

    Layers of cubed cake, berries, and a creamy ricotta combination combine to create a trifle that looks as rich as cheesecake and tastes just as good. Joanne Duckworth, of Lee’s Summit, Missouri

    Peach & Blueberry Trifle

    Making this crowd-pleasing summer trifle dish the night before is a great idea. That you can be so versatile with the ingredients is fantastic. You may use whatever seasonal fruit you like! — Swastika, Ontario’s Raymonde Bourgeois is a woman of many talents.

    Berries & Cream Bruschetta

    This bruschetta, which is sweet and delicious, demonstrates that cream cheese can be used on a variety of foods other than bagels. If you can manage to keep it around for that long, the topping is also wonderful on morning toast. — Debbie Limas of North Andover, Massachusetts, submitted this entry.

    Blueberry Shortcake Sundaes

    Sundaes with blueberries and shortcake serve as an ideal summertime dessert to round out any dinner. This is a recipe that I prepare pretty frequently. Simply purchase blueberry pie filling and thicken it with a little orange juice if you need to save even more time in the kitchen. In Stratford, Ont., Agnes Ward writes:

    Canadian Cranberry Trifle

    The combination of rich pound cake, hand-whipped custard, and tangy cranberries is a reason to rejoice. Fresh-picked blueberries and homemade blueberry wine are used in this show-stopping dessert, which I prepare throughout the summer. Swastika, Ontario resident Raymonde Bourgeois

    Glazed Pear Shortcakes

    This lickety-split dessert will be devoured by family and friends who will appreciate every last morsel. The apricot flavor and warm sweetness of the pears are absorbed into the pound cake, creating a delicious dessert. It’s unique enough to impress guests—and it’s adorable, too! — Fran Thomas of St. James City, Florida, sent in this photo.

    Shortcut Strawberry-Vanilla Dessert

    Using fresh strawberries and a creamy pudding topping, you can whip up this easy and delicious strawberry dessert in no time. Make sure you have plenty on hand since it will vanish quickly. — Christine Johnson of Ricetown, Kentucky, is a writer.

    Red, White ‘n’ Blue Torte

    When I transform a frozen pound cake into a patriotic treat, my visitors think they’re seeing fireworks! Gather all of the ingredients for this delectable torte early in the day and store them in the refrigerator until it’s time to serve. —Margery Bryan of Moses Lake, Washington

    Cranberry-Lime Semifreddo with Pound Cake

    Each and every person has a preferred method of serving pound cake, but no one will anticipate this! It’s my go-to method for repurposing leftover cranberry sauce on Thanksgiving. —Christine Wendland from Browns Mills, New Jersey

    Grilled Peaches & Pound Cake

    Brush up on your grilling skills with fresh peaches and pound cake for dessert. The use of store-bought cake makes it simple to prepare, and the caramelized flavor will ensure that it is devoured quickly! — Joy Pendley of Ortonville, Michigan, sent in this photo.

    Raspberry Lemon Layer Cake

    Cooking is my favorite and most time-consuming activity, and I enjoy experimenting with new taste combinations, such as pound cake with lemon curd and raspberries. London, Kentucky resident Janice Baker contributed to this article.

    Fruit ‘n’ Cake Kabobs

    These kabobs were served at a family picnic by a neighbor, who generously brought some over for us to try. Pleasantly astonished by the delicious toasted cake and the luscious grilled fruit, I ate the rest of it. — Mary Ann Dell of Phoenixville, Pennsylvania, submitted this entry.

    Red, White ‘n’ Blue Torte

    When I transform a frozen pound cake into a patriotic treat, my visitors think they’re seeing fireworks! Gather all of the ingredients for this delectable torte early in the day and store them in the refrigerator until it’s time to serve. —Margery Bryan of Moses Lake, Washington

    Cranberry-Orange Trifle

    I create this show-stopping dish for a variety of occasions, subtly altering—or adding—ingredients each time. In between the layers, I like to sprinkle toasted coconut on top. Swastika, Ontario resident Raymonde Bourgeois

    Red, White & Blue Berry Trifle

    If you can, make this decadent trifle the day before you plan to serve it. Keep a supply of extra berries on available for display purposes. —Kaia McShane, from Munster, in the state of Indiana

    Recreate your own Sara Lee Pound Cake

    It is possible to use the Sara Lee pound cake as the foundation for strawberry shortcake, or it can be served simply with a cup of coffee. Sara Lee Pound Cake was one of my very first CopyKat recipes, and now you can make it yourself at home.

    Making Sara Lee Pound Cake at home

    A staple of your local grocery store’s frozen area for years, Sara Lee pound cake is now available for home baking as well. With a cup of coffee, this pound cake is a perfect accompaniment. Alternatively, it may be used as the basis for strawberry shortcake – you may choose to butter the cut pound cake and toast it to provide a delightful twist from the traditional method of baking.

    The Sweet Beginnings

    • Sara Lee was only eight years old when Charlie Lubin, an innovative baker, came up with the brilliant idea of naming his new cheesecakes after his daughter, who was then eight years old.
    • ‘The product had to be excellent,’ he said to his daughter, because the product would be named after her.
    • Lubin’s firm was bought by Consolidated Foods in 1956, and Lubin stayed with the company as a senior executive for many years after that.
    • In 1985, Consolidated Foods chose to rebrand itself as the Sara Lee Corporation in order to capitalize on the success of the Sara Lee brand name.
    • Sara Lee has appeared in a number of advertisements for the company’s bread items on television.
    • More information about the history of Sara Lee may be found here.

    Pound Cake Used to Weigh Four Pounds!

    • Pound cake was invented in Europe in the first part of the 18th century, and it was made with four pounds of ingredients — one pound of each of the four components – flour, butter, eggs, and sugar.
    • Pound cake was originally made with four pounds of flour, butter, eggs, and sugar.
    • This is the reason why it was given the name pound cake.
    • Obviously, this early method of baking pound cake resulted in a rather large cake, as you might guess.
    • Nowadays, the recipe for this traditional British dessert has been tweaked to make it lighter and richer, with a strong butter taste to distinguish it from earlier versions of the dish.

    Ingredients

    Here’s what you need:

    • The following ingredients are required: butter, sugar, eggs, cake flour, powdered milk and corn syrup
    • lemon juice
    • salt
    • vanilla
    • nutmeg
    • baking powder
    • mace (optional).

    Making Sara Lee Pound Cake at Home

    This was one of my first CopyKat recipes, and it was a hit. This pound cake is best made at room temperature, so I recommend removing the cold ingredients from the refrigerator an hour before you want to bake it to allow them to warm up before you start.

    1. To make the frosting, cream the sugar and butter together until light and fluffy.
    2. Add the eggs one at a time, mixing well after each addition.
    3. Combine the flour, powdered milk, baking powder, and corn syrup in a large mixing bowl. Each one should be thoroughly beaten
    4. Add the juice of half a lemon, the salt, the vanilla, the nutmeg, and the mace
    5. combine well.
    6. Check to be that everything is fully combined before pouring into a prepared loaf pan.
    7. Preheat the oven to 325 degrees for 45 minutes.

    Recipe Notes

    • Due to the fact that it is not essential to sift the flour, putting this together will just take a few minutes.
    • If you want to bake it in a standard-sized loaf pan, it should measure 9 inches by 5 inches by 2-1/2 inches.
    • Learn more about the different sizes of cake pans.
    • Also, please make sure that the oven is preheated.
    • Immediately after taking this pound cake out of the oven, it will be deliciously warm and absolutely enticing.
    • If you are unable to stop yourself from devouring a slice of cake right out of the oven, let the cake to cool to room temperature before storing it in the refrigerator.

    This is the point at which the cake will transition from a little crumbly texture to a considerably denser texture, similar to Sara Lee’s.This pound cake is sure to become a favorite among your family’s treats.I hope you appreciate this Sara Lee Pound Cake imitation recipe as much as I do.

    Love cake? Check out these cake recipes you have to try

    • Duncan Hines Sock It To Me Cake Recipe
    • Angel Food Cake Mix with Pineapple
    • Pistachio Flavored Cake with Pistachio Frosting
    • Pistachio Bundt Cake From Scratch
    • Strawberry Shortcake
    • Italian Lemon Cream Cake
    • Homemade Pineapple Upside Down Cake
    • Layer Jello Cake
    • Duncan Hines Sock It To Me Cake Recipe
    • Duncan Hines Sock It To Me Cake Recipe
    • Duncan Hines Sock It To Me Cake Recipe
    • Duncan Hines Sock It To

    Top Baking Ingredient Recipes

    • Recipes for Bisquick Mix, Sweetened Condensed Milk, and Homemade Brownie Mix are all included.
    • More of my favorite copycat recipes and easy cakes to create may be found on my website. 2 cups dry powdered milk
    • 1 tablespoon corn syrup
    • 1 teaspoon lemon juice
    • 1/4 teaspoon salt
    • 1/2 teaspoon vanilla
    • 1/4 teaspoon nutmeg
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon optional mace
    • Preheat the oven to 325 degrees Fahrenheit.
    • If possible, use unsalted butter and let it to come to room temperature before using it.
    • To make the frosting, cream the sugar and butter together until light and fluffy.
    • Add the eggs one at a time, mixing well after each addition.
    • Combine the flour, powdered milk, baking powder, and corn syrup in a large mixing bowl.
    • Each one should be well beaten in.

    Combine the juice of half a lemon, salt, vanilla, nutmeg, and mace in a mixing bowl until well combined.Make sure everything is fully combined before pouring into a greased loaf pan measuring 9″ x 5″ x 2 1/2.Preparation time: 45 minutes at 325 degrees; check for doneness with a toothpick to see if it comes out completely clean.Almost makes you want to underbake this.

    • 225 calories |
    • 27 grams of carbohydrates |
    • 4 grams of protein |
    • 11 grams of fat |
    • 6 grams of saturated fat |
    • 76 milligrams of cholesterol |

    91 milligrams of sodium |90 milligrams of potassium |0 grams of fiber |17 grams of sugar |

    380 international units (IU) of vitamin A |0.8 milligrams of vitamin C |48 milligrams of iron I reproduce your favorite restaurant recipes so that you may cook these dishes in the comfort of your own kitchen.

    I assist you with the preparation of supper and serve meals that you know your family will enjoy.The majority of the ingredients for all of the recipes can be found at your neighborhood grocery shop.The books CopyKat.com’s Dining Out in the Home and CopyKat.com’s Dining Out in the Home 2, written by Stephanie, are available on Amazon.

    Perfect Pound Cake

    • This rich and buttery pound cake is the little black dress of desserts, both in terms of elegance and simplicity.
    • Pound cake is the dessert equivalent of the little black dress.
    • It is exquisite in its simplicity; it can be dressed up or down; and it is excellent at any time and in any location.
    • My all-time favorite recipe comes from Rose Levy Beranbaum’s classic handbook, The Cake Bible, which is a must-have for any serious baker’s collection.
    • Instead of using equal amounts of flour, sugar, eggs, and butter as in most classic pound cake recipes, Rose’s recipe calls for milk, a generous amount of additional butter, and a pinch of baking powder.
    • The end product is a delicious and buttery pound cake that is light and fluffy and melts in your mouth.

    ″This cake not only has a silky-smooth dissolving texture akin to the iconic Sara Lee pound cake, but it also has the incomparable moist, buttery flavor of a home-baked cake,″ Rose says in her recipe.Because of its outstanding preservation capabilities, it is good for slicing ahead of time and carrying on picnics.″

    What you’ll need to make pound cake

    How  to make pound cake

    • Just a few remarks about the process before we get into the detailed instructions.
    • It is a ″high-ratio″ cake, which indicates that the amount of sugar used is equal to or more than the amount of flour used in its preparation.
    • What is the significance of this?
    • High-ratio cakes can be created using the ″high-ratio″ or ″quick-mix″ method, which is less time-consuming than the more popular ″creaming″ approach (in which the butter and sugar are creamed together before the eggs, flour, and liquid are added).
    • This includes first mixing together all of the dry ingredients with the butter and a portion of the liquid, and then adding the remaining liquid components until everything is well combined.
    • Not only is this process quicker and easier to use than the classic creaming procedure, but it also produces cakes that are exceptionally soft and fine-textured.

    To begin, in a medium-sized mixing bowl, whisk together the milk, eggs, and vanilla extract.Whisk the ingredients together with a fork until they are just blended, then put them aside.Combine the flour, sugar, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment (or in a separate basin using a hand mixer).Mix on a low speed for about 30 seconds, or until everything is well combined.

    Using half of the egg mixture and the butter, combine the ingredients.Slowly add

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