Very light pound cake. Tastes just like Sara Lee's!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Allow butter to reach room temperature. Cream sugar and butter together until light and fluffy. Add eggs one at a time and mix well. Add in flour, powdered milk, and corn syrup. Beat each in well. Add juice of half a lemon, salt, vanilla, nutmeg and mace. Make sure everything is well blended, and pour into a greased loaf pan.

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  • Bake at 325 degrees F (165 degrees C) for 45 minutes, checking for doneness by inserting a toothpick and seeing if it comes out clean. You almost want to underbake this.

Nutrition Facts

256 calories; 3.2 g protein; 24.4 g carbohydrates; 87.4 mg cholesterol; 95.4 mg sodium. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/02/2003
I had high hopes based on previous comments that this would taste like Sara Lee's. Although it's a decent pound cake it's not like Sara Lee's. I baked it 40 minutes to slightly underbake it. Since pound cakes are usually better the next day I hoped that it would somehow resemble Sara Lee's the next day. Read More
(20)

Most helpful critical review

Rating: 2 stars
05/21/2003
Well I had a bad experience with this recipe. The cake turned out quite oily - it left oil on your hands and there was residue in the pan. I only greased the pan quite lightly I can't imagine it was that. Also the cake rose wonderfully for 35 minutes or so and then began to sink. It was only just browned on top when I took it out after about 42 minutes and while it was cooked through it tasted very granular/grainy and was oily. Some people thought it was "OK" some wouldn't eat it. I think you should look elsewhere. Any ideas on what the problem might be? (Perhaps "cake flour" has two meanings or something.) Read More
(14)
23 Ratings
  • 5 star values: 11
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 3
Rating: 4 stars
07/02/2003
I had high hopes based on previous comments that this would taste like Sara Lee's. Although it's a decent pound cake it's not like Sara Lee's. I baked it 40 minutes to slightly underbake it. Since pound cakes are usually better the next day I hoped that it would somehow resemble Sara Lee's the next day. Read More
(20)
Rating: 4 stars
07/02/2003
I had high hopes based on previous comments that this would taste like Sara Lee's. Although it's a decent pound cake it's not like Sara Lee's. I baked it 40 minutes to slightly underbake it. Since pound cakes are usually better the next day I hoped that it would somehow resemble Sara Lee's the next day. Read More
(20)
Rating: 2 stars
05/21/2003
Well I had a bad experience with this recipe. The cake turned out quite oily - it left oil on your hands and there was residue in the pan. I only greased the pan quite lightly I can't imagine it was that. Also the cake rose wonderfully for 35 minutes or so and then began to sink. It was only just browned on top when I took it out after about 42 minutes and while it was cooked through it tasted very granular/grainy and was oily. Some people thought it was "OK" some wouldn't eat it. I think you should look elsewhere. Any ideas on what the problem might be? (Perhaps "cake flour" has two meanings or something.) Read More
(14)
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Rating: 4 stars
08/26/2003
De-lish! Definitely you don't want to overbake it it will dry out. Top it with a delicious lemon icing: combine 1 tbsp of soft butter or margarine with 2 tbsp of lemon juice and mix into 2/3 cup of icing sugar. Blend well and spread over the top of the cooled cake. Read More
(14)
Rating: 4 stars
05/22/2004
Very nice recipe and excellent with organic strawberries & whipped cream. Any graininess/oiliness as noted by other reviews is probably due to the butter being closer to melted than room temp it will separate during mixing and cause problems. To fix chill the lemon juice before adding to re-firm the butter. The recipe doesn't say when to add the baking powder (!) so I suggest sifting it into the flour before adding the flour. Hint: if you don't have unsalted butter handy leave out the salt in the rest of the recipe. Read More
(11)
Rating: 5 stars
04/10/2007
This cake was PERFECT. I used it in a Lemon Berry Trifle and everyone just raved over it. The only thing is that I used the juice of one lemon not just half. Read More
(9)
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Rating: 4 stars
03/14/2011
Tasty but even after baking 60 minutes the center of this cake was almost too moist. It fell apart easily when cut but tasted great with strawberries and whipped cream. Read More
(8)
Rating: 5 stars
03/13/2003
Very tasty! I doubled the recipe and left it in the oven for an extra 17 minutes. It turned out very good!! Read More
(8)
Rating: 4 stars
03/15/2010
This is absolutely perfect if cooked correctly. At 45 minutes it was still liquid in the center. Cooked another 15-20 minutes it is perfect. I have made this many times we like it with a fresh blueberry sauce on top. Read More
(7)
Rating: 5 stars
01/19/2005
i left out the mace as i don't have any on hand and it still tastes delicious but my family prefer it warm. Read More
(7)