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Sara Lee Poundcake


Buttery and rich, this is a classic desert.

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Makes 6-8 servings

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Sara Lee Poundcake photo Save this recipe 1
Makes 6-8 servings


  • 1 stick unsalted butter
  • 3/4 C. sugar
  • 3 eggs
  • 1 C. cake flour
  • 2 T. dry powdered milk
  • 1 T. corn syrup
  • juice of half a small lemon
  • 1/4 tsp. salt
  • 1/2 tsp. vanilla
  • 1/4 tsp. nutmeg
  • 1/2 tsp. baking powder
  • 1/4 tsp. mace (optional)
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  • 1

    Allow butter to reach room temperature, if you can try to use unsalted

  • 2

    butter. Cream sugar and butter together until light and fluffy.

  • 3

    Add eggs one at a time and mix well. Add in flour, powdered milk,

  • 4

    and corn syrup. Beat each in well. Add juice of half a lemon, salt,

  • 5

    vanilla, nutmeg, and mace. Make sure everything is well blended,

  • 6

    and pour into a greased loaf pan. Bake at 325 degrees for 45 minutes,

  • 7

    checking for doneness by inserting a toothpick and seeing if it comes

  • 8

    out clean.

  • 9

    You almost want to under bake this.

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