Description
Sara Lee pound cake recipe is the most moist and buttery cake I ever had in my life. The light, fluffy, and rich texture is best served with a scoop of vanilla, milk, fresh berries, and honey. This pound cake can also be a good base for other delicious desserts.
Ingredients
Scale
- 300 g (1 ¼ cups) unsalted butter
- 300 g (1 ¼ cups) sugar
- ½ tsp salt
- 6 eggs
- 2 ½ tsp vanilla extract
- 300 g (1 ¼ cups) cake flour
- 1 ½ tsp baking powder
- ¼ cup milk
Instructions
- Take butter in a bowl and gently loosen the butter that has dried at room temperature with the help of a hand mixer at low speed. Add the sugar gradually and thoroughly combine. Whip the mixture until it is bulky, light, and fluffy.
- Crack eggs in a separate bowl, add vanilla extract and mix it well. Stir the egg mixture into the butter and sugar mixture that has been prepared. Add the eggs in 8 to 9 small portions and beat the mixture well after each addition using a hand mixture to prevent the eggs from separating from the butter mixture.
- Add cake flour and baking powder through a sieve. Using a spatula, thoroughly incorporate the flour into the butter mixture. When mixed to some extent add milk to it. Mix it until the flour does not clump and become a soft, smooth batter.
- Take 23 x 13 x 8 cm loaf pan size and grease the pan all over with unsalted butter. All components should be prepared at room temperature.
- Pour the batter into the mold. Hit the batter with a spatula to remove air bubbles. Pull the dough in the middle and pan it on both ends.
- Bake the cake in a preheated oven at 165° for 50-60 minutes. After baking, remove the bread from the shape and allow it to cool. After cooling it at room temperature for 10-15 minutes, seal it with a wrap and refrigerate it for 3 hours. Cut the loaf into slices of desired thickness with a knife to cut smooth slices and enjoy!
Notes
- Room temperature ingredients. Butter, milk, and eggs should be taken at room temperature. This will help in the smooth blending of butter and sugar and help in the smooth rising of pound cake. Be careful of separation after putting the egg mixture in. Even after separation, don’t panic. One of the main things to avoid this issue is to add egg mixture in portions. Blend completely every time you add egg mixture.
- Creaming is the key. Make a creamy mixture by blending the butter and sugar until they are pale and fluffy. It is good for an airy cake.
- Never Overmix. While adding the cake flour do not overmix the flour because it will create a dense cake.
- Check the oven early. Check the oven 10-15 minutes before the total baking time because every oven is different. Check the cake by inserting a knife or toothpick in the loaf and if it is clean or with little crumbs it means the cake is done otherwise not.
- Cooling after baking. Allow the cake to cool for 10-15 minutes and then either transfer it to the cooling wire or wrap it and place it in the refrigerator for 3 hours minimum before serving. You can also enjoy it fresh and warm once it comes to room temperature or can serve it cool.
- Serving suggestions. Serve the pound cake slices with a vanilla scoop, dusting powdered sugar, fresh berries, or honey. Offer the cake pieces with a mug of warm milk or coffee in the morning.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, Dessert
- Cuisine: American