Sara Lee's Pound Cake Recipe - Cooking Index
Sara Lee's Pound Cake Recipe - Cooking Index
| 1/2 lb | 227g / 8oz | Real butter or margarine |
| 2 cups | 396g / 13oz | Powdered sugar |
| 2 cups | 396g / 13oz | Eggs (large) |
| 3 tablespoons | 45ml | Sour cream |
| 1 2/3 cups | 104g / 3.7oz | Flour |
| 1 tablespoon | 15ml | Lemon extract or vanilla |
Preheat oven to 325F. 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 extract, 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.
Source:
Gloria Pitzer
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