Sara Lee Pound Cake

The Sara Lee pound cake can be the base for strawberry shortcake, or it can go well with a cup of coffee. This was one of my first CopyKat recipes, so you can enjoy Sara Lee Pound Cake at home.

Homemade copycat Sara Lee Pound Cake and fruit on a plate in front of the cake on a serving platter.

Making Sara Lee Pound Cake at home

The Sara Lee pound cake has long been a fixture in the frozen section of your grocery store, and now you can make it at home. This pound cake will go well with a cup of coffee. Or, it can be the base for strawberry shortcake – you may want to butter the sliced pound cake and toast it to make a nice change.

The Sweet Beginnings

Sara Lee was only eight years old when Charlie Lubin, an enterprising baker, hit on the idea of naming his new cheesecakes after his daughter. He told his daughter that the product “had to be perfect” because he was naming it after her.

In 1956, Lubin’s company was purchased by Consolidated Foods, where Lubin remained as a senior executive for many years. The brand name of Sara Lee became so popular that in 1985 Consolidated Foods decided to call itself the Sara Lee Corporation.

Sara Lee has often appeared in television ads for the company’s bakery products. Read more about the history of Sara Lee.

Pound Cake Used to Weigh Four Pounds!

Pound cake originated in Europe in the first half of the 18th century, and all of the ingredients together weighed in at four pounds – a pound of each of its four ingredients – flour, butter, eggs, and sugar. This is why it was called pound cake.

As you can imagine, this early way of making pound cake produced a pretty big cake. In modern times, the recipe for pound cake has been modified and today’s pound cake is lighter and richer with a prominent butter flavor.

Ingredients

Here’s what you need:

  • Butter
  • Sugar
  • Eggs
  • Cake flour
  • Powdered milk
  • Corn syrup
  • Lemon juice
  • Salt
  • Vanilla
  • Nutmeg
  • Baking powder
  • Mace (optional)

Ingredients for homemade copycat Sara Lee Pound Cake.

Making Sara Lee Pound Cake at Home

This was one of my first CopyKat recipes. To make this pound cake, I recommend taking out cold ingredients from your refrigerator ahead of time to let them warm up – they combine best at room temperature.

  1. Cream sugar and butter together until light and fluffy.
  2. Add eggs one at a time and mix well.
  3. Add in flour, powdered milk, baking powder, and corn syrup. Beat each in well.
  4. Add the juice of half a lemon, salt, vanilla, nutmeg, and mace.
  5. Make sure everything is well blended, and pour into a greased loaf pan.
  6. Bake at 325 degrees for 45 minutes.

Recipe Notes

It’s unnecessary to sift the flour, so putting this together will take just a couple of minutes. You can bake this in a standard-sized loaf pan which measures 9″ x 5″ x 2-1/2″. Learn more about cake pan sizes.

And, please use a preheated oven. When this pound cake comes out of the oven, it will be wonderfully warm and completely irresistible.

Homemade copycat Sara Lee Pound Cake in a serving dish.

If you can resist enjoying a slice straight out of the oven, let the cake cool down to room temperature then let it get cold in your refrigerator. This is when the cake will go from a bit crumbly to much denser in texture just like Sara Lee. This pound cake will be one of your family’s favorite desserts.

I hope you enjoy this copycat recipe for Sara Lee Pound Cake.

Homemade copycat Sara Lee Pound Cake and fruit on a red plate.

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

Top Baking Ingredient Recipes

Take a look at more of my easy cakes to bake and favorite copycat recipes.

Homemade copycat Sara Lee Pound Cake with fruit in front of the cake on a platter.

Sara Lee Pound Cake

You can make your own homemade version of the famous copycat Sara Lee Pound Cake at home. 
4.41 from 10 votes
Print Pin Rate Add to Collection
Course: Dessert
Cuisine: American
Keyword: Cake Recipes
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10
Calories: 225kcal

Ingredients

  • 4 ounces unsalted butter
  • 3/4 cup sugar
  • 3 eggs
  • 1 cup cake flour
  • 2 tablespoons  dry powdered milk
  • 1 tablespoon corn syrup
  • 1 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon mace optional

Instructions

  • Preheat oven to 325 degrees. Allow butter to reach room temperature if you can try to use unsalted butter. Cream sugar and butter together until light and fluffy. Add eggs one at a time and mix well. Add in flour, powdered milk, baking powder, and corn syrup. Beat each in well. Add the juice of half a lemon, salt, vanilla, nutmeg, and mace. Make sure everything is well blended, and pour into a greased loaf pan 9" x 5" x 2 1/2. Bake at 325 degrees for 45 minutes, checking for doneness by inserting a toothpick and seeing if it comes out clean. You almost want to underbake this.

Nutrition

Calories: 225kcal | Carbohydrates: 27g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 76mg | Sodium: 91mg | Potassium: 90mg | Fiber: 0g | Sugar: 17g | Vitamin A: 380IU | Vitamin C: 0.8mg | Calcium: 48mg | Iron: 0.3mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

Never miss a recipe

Join the CopyKat eNewletter

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Reader Interactions

Comments

  1. Dusty Pierce

    Hello
    I am interested in the chocolate frosting that was used on the pound cake.
    I used to buy the cake for the frosting and my husband would eat the cake.
    Thank you
    Dusty

  2. Alexandra

    5 stars
    Thanks for the recipe- once I put the finished cake into the fridge, that’s when the magic happened! Love having it with strawberries and fresh cream!

    • Stephanie Manley

      I would not do this. I really intend for the recipe to be prepared “as is”. I haven’t tested the recipe by leaving out the syrup. Would it work? Could I verify it would turn out as well? No.

  3. Janice Chang

    Hi Stephanie,

    I have tried this cake I would said the cake is nice and bring back memory of my younger days. but my cake is a bit dry on the inside. Do you have any idea what could be the reason. The eggs that I used are a bit smaller and I have used golden syrup instead of corn syrup. Can I reduce the sugar as it is a bit on the sweet side for my family.

    • Stephanie

      If you want to modify the recipe, I recommend 1 change at a time. I wrote the recipe with large eggs. Perhaps try this.

      If you want less sugar in the recipe I would do this cautiously because the sugar also provides the framework for the cake.

      I hope that helps.

  4. Regine Cineas

    I made this cake. The texture is very light, unlike Sara Lee, therefore it is not a copy cat. It still tasted good but it is way too sweet; and I adore sweets. Thanks for sharing.

    • Stephanie

      I am sorry this recipe wasn’t satisfactory for you. Just out of curiosity what type of flour did you use? I believe I developed this recipe with
      King Arthur flour, it can create a more dense crumb than other brands of flour.

  5. Debbieloves to bake and cook healthier

    I made this three times now. This is a wonderful copycat recipe! Mine turned out awesome, especially since I used maple syrup instead of corn syrup much healthier, as you had suggested awhile back.
    After cooking, let it cool room temperature then let it get cold in the refrigerator and that’s when the cake went from a bit crumbly to much more dense in texture just like Sara Lees pound cake! Thanks Stephanie for creating a copycat for one of my favorite desserts! You’re awesome!

  6. Manuz

    I tried your recipe…..yummy cake.????????????but my cake’s top not like yours…. Did u use bottom heating or bottom and and top heating ?

  7. sandra cochran

    i made the Sara Lee pound cake and instead of using the corn syrup i used maple syrup as you suggested and it turned out soooooo good. i think it tastes just like the Sara lee Cake. Thank you for your time.

  8. Ethel Lee

    Can this pound cake recipe be doubled to make a full size pd cake? I made the loaf one ,it was delish, I look forward to your answer…I love pound cake????

  9. Sondra

    This cake recipe is GREAT!!!!!! I’m a long time baker and this is my far the very best copycat recipe I have come across! Thanks so much for all your great recipes!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating