Updated: Feb 16, 2021
This is quite possible the easiest and most delicious pound cake ever! And better than anything is the fact that it tastes exactly like Sara Lee's Pound Cake. Buttery, soft and mouthwatering. This recipe can be served with fresh berries and whipped cream. My kids grab a slice and run off while playing outside.
Tips for making this pound cake:
Make sure your eggs and milk are at room temperature. This will help combine the ingredients smoothly and prevents curdling of the batter.
DO NOT OVER BEAT THE MIXTURE! It will make a dense and tough cake.
Scrape down the sides of the bowl at regular intervals. This makes sure that the batter is well mixed.
Flour the loaf pan well, so the cake slides right out after baking.
Store any leftovers (if there are any), in an airtight container. The cake will stay great for 4 days.
To freeze the cake, cool completely and cut into slices. Freeze in a ziplock bag. To defrost, remove from the freezer and thaw until room temperature for a few hours.
Preparation time 5 minutes
Cook time 50 minutes
Yields 12 slices
3 tablespoons milk
1 1/2 teaspoons vanilla
3/4 cup sugar
1 1/3 cups cake flour (substitute below)
3/4 teaspoon baking powder
1/4 teaspoon salt
13 tablespoons butter (3/4 cup and 2 Tablespoons)
Preheat the oven to 170c. Grease a 8x4x2 inch loaf pan with butter and flour.
Combine the milk, eggs and vanilla in a jug. Whisk them well and set aside.
In a mixer fitted with a paddle attachment, mix the flour, sugar, baking powder and salt on a low speed just to combine.
Add the butter and half of the egg mixture. Mix on a low speed until the dry ingredients are moistened.
Increase the mixer speed and beat for one minute. Then add the egg mixture in two more additions. Scrape down the sides of the bowl after each addition to properly incorporate the ingredients. DO NOT OVER BEAT!
The mixture may look slightly grainy. Thats ok. Do not be encouraged to mix this on a high speed. If you over beat the mixture then you will end up with a tough and dense cake.
Pour the cake into the loaf pan. Level with a spatula until smooth.
Bake at 170c for 50- 55 minutes. An inserted skewer will come out clean.
Cool 10 minutes before transferring to a cooling rack.