Copycat Sara Lee Pound Cake
Copycat Sara Lee pound cake with 7-up in a bundt pan recipe is here. A pretty way to serve this easy dessert.
Servings: 12
Equipment
- 1 Bowl
Ingredients
- 1.5 c butter unsalted, 3 sticks softened
- 3 c sugar
- 5 eggs room temperature
- 2 tbsp lemon juice
- 1 tsp vanilla
- 3 c all purpose flour
- 3 c soda 7 up or Sprite
- Pound Cake Glaze
- 1.5 c powdered sugar
- 1 tbsp lemon juice
- 2 tbsp soda
Instructions
- Preheat the oven to 350°. Prepare a 12 cup bundt pan by greasing with butter and dusting with flour. In the mixing bowl, beat the butter and sugar together until fluffy, about six minutes.
- Scrape down the sides as needed. Add the eggs, one at a time, beating well between each addition and scraping down the sides as needed. Next, add the lemon juice and vanilla to the batter. Blend until mixed.
- Add the flour a scoop at a time, alternating with the 7 Up soda. Scrape down the sides as needed. Transfer the batter to the prepared bundt pan, spreading evenly so it is the same thickness all the way around.
- Bake for 65 to 75 minutes or until a toothpick inserted into the cake returns mostly clean with moist crumbs attached. Cool the cake in the Bundt pan on a wire rack for 15 minutes
- Place a paper towel on top of pan with a plate on top that and use pot holders to grasp both sides. Flip upside down so it slides out. Allow the cake to cool.
- Whisk together the ingredients for the glaze. Pour the glaze over the Bundt cake. Slice the cake and serve.
Video
Nutrition
Serving: 1oz | Calories: 596kcal | Carbohydrates: 89g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 223mg | Potassium: 72mg | Fiber: 1g | Sugar: 65g | Vitamin A: 808IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg