Sara Lee Pound Cake

This 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 Copy Cat Recipes, so you can enjoy Sara Lee Pound Cake at home.

Sara Lee Pound Cake

Sara Lee Pound Cake

Sara Lee Pound Cake

  • Author:
  • Recipe Type: Copycat Restaurant Recipes, CopyKat Recipes, Dessert Recipes
  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Serves: 10
Sara Lee Pound Cake

Sara Lee Pound cake was one of my first recipes at, after reading the ingredients on the package, I set out to re-create this famous pound cake just like the original.


  • 1/4 pound or 1 stick unsalted butter
  • 3/4 cup sugar
  • 3 eggs
  • 1 cup cake flour
  • 2 tablespoons  dry powdered milk
  • 1 tablespoon corn syrup
  • juice of half a small lemon
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon mace (optional)


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 juice of half a lemon, salt, vanilla, nutmeg, and mace. Make sure everything is well blended, and pour into a greased loaf pan. Bake at 325 degrees for 45 minutes, checking for done-ness by inserting a toothpick and seeing if it comes out clean. You almost want to under bake this.

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  • Moon dancer

    Can I use AP flour instead of cake flour?

    • stephaniemanley

      You can. The results won’t be quite the same.

  • kay

    What can i replace powder milk with?

    • stephaniemanley

      I don’t have a sub on this.

  • kay

    What can i use in place of dry milk powder?

    • stephaniemanley

      You could try to omit it.

  • doglover

    Oops. I left out the baking powder – it is not included in the step by step directions, but is in the list of ingredients. the cake is still in the oven and looks great. Wish me luck!

    • Stephanie

      I will fix adding the baking powder. I am sorry this recipe did not work out well for you.

    • jae

      Some cake flour recipes don’t call for baking powder. My grandmother’s pound cake recipe doesn’t use it and it always come out perfectly!.

  • Bob

    Made this cake and it turned out perfectly! In fact, after freezing it overnight, it was pretty close to Sara Lee’s in terms of density. Thanks Stephanie!

  • Bean”I”

    Made this yesterday and it turned out fabulous. Fine crumb but a bit less dense than Sara Lee. Absolutely no complaints though. This recipe is a keeper. I do not suggest substitutions for any ingredients nor do I suggest omitting any. It’s a copy cat recipe so I personally couldn’t see tweaking it I wanted it to taste like Sara Lee’s. I ate it plain, with berries and whipped cream, toasted and buttered…It’s great.

  • alice whitten

    Can someone help me find the recipe for the chocolate swirl in Sara Lee pound
    cake Thank you

  • sofeelicious

    It is very good but nothing like Sara Lee PC. Love the texture of the cake. Will reduce the sugar to half & probably just a touch of lemon. Overall, it’s a keeper !

  • meli

    what can i use instead of the corn syrup? can i use maple syrup?

  • Beli

    Can I use regular milk with this recipe?

  • Rselby12

    Can this be used as a base for ice cream cake?

  • Girlie Chews

    Ironically, I read the ingredients on the Sara Lee p.c. today at the supermarket, and then I stumbled on your page tonight with a recipe specific to their ingredients. I plan on making this p.c. in the next couple days. Will return to let you know how it turned out. Thanks so much.

  • Bobby

    When I made mine it wasn’t as dense as I had hoped and was a little more of a light cake then it was a dense pound cake. It also had a lot of crumbs. Any ideas what might have cause this?

  • Drsan7

    This is really good! I didn’t have any mace in the house, but turned out just like the one in the store, my only complaint was that I put a little too much lemon! But still good Loved it!

  • Kate

    Can you explain me what is 2 T??? I don’t know it, because i live in poland.
    Thank you in advance

    • Melanee

      2 T = 2 tablespoons –> 1 tablespoon equals 3 tsp (teaspoons).

    • Arianna

      2 T is 2 Tablespoons and 2 t is 2 teaspoons.

  • Linda

    Your picture looks exactly like SAra Lee pound cake. Is this what I should be expecting? My youngest son will love this :)

  • Lucky Fortune

    This was actually pretty good — and I don’t usually like pound cake! I made mine lower in fat by replacing half the butter with sour cream, and as far as I can tell it didn’t harm anything. I think perhaps the extra mace is unneeded, though maybe if one eats the cake with a topping of some kind it’s less extreme (I was eating it plain.)

  • Elisa

    Is there a way to replace the cornsyrup!

    I haven’t tried it, I would suggest using golden syrup, made from sugar instead of corn syrup. ~stephanie

    • Jen G

      You can replace corn syrup with an equal volume of regular granulated sugar plus 1/3 of the volume in water. So, 1T corn syrup would be replaced by 1 T sugar plus 1 t water. Made this cake and it was good but not really a “copycat.”

  • http://Website(optional) kayla

    i hope this recipe works nd that it is good