Grocery Store Gossip Pound Cake Recipe 🍰
Cook Time: 25 minutes
Prep Time: 5 minutes
Total Time: 30 minutes
Servings: 12
Yield: 1 9×13 cake pan
Description:
Yes, I too, got this recipe from a lady I didn’t know, while standing in the baking aisle at the grocery store. You will love what it does to a box cake mix!
Ingredients:
- 1 cup sour cream
- 1 cup sugar
- 1/2 cup vegetable oil
- 3/4 cup water
- 5 large eggs
- 1 teaspoon vanilla extract
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat oven to 350°F (175°C). |
| 2 | In a large mixing bowl, combine sour cream, sugar, vegetable oil, water, eggs, and vanilla extract. |
| 3 | Beat on medium speed for approximately two minutes until well combined and smooth. |
| 4 | Pour the batter into a greased 9×13 inch cake pan, spreading it evenly. |
| 5 | Bake for 20-30 minutes at 350°F (175°C) until the cake is golden brown and springs back when lightly touched. |
| 6 | Once baked, let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely. |
| 7 | Optionally, brush the cooled cake lightly with melted butter or top it with your favorite icing before serving. |
Nutritional Information (Per Serving):
- Calories: 225.3
- Fat Content: 19.7g
- Saturated Fat Content: 4.9g
- Cholesterol Content: 96.6mg
- Sodium Content: 39.4mg
- Carbohydrate Content: 9.3g
- Fiber Content: 0g
- Sugar Content: 8.6g
- Protein Content: 3.2g
Keywords:
- Less than 30 Minutes
- Oven
Recipe Notes:
- This pound cake recipe is incredibly versatile and can be customized to your taste. You can add lemon zest for a citrusy twist or fold in chocolate chips or nuts for added texture.
- Make sure not to overmix the batter, as this can result in a dense cake. Mix until just combined for a light and fluffy texture.
- Store any leftover cake in an airtight container at room temperature for up to three days, or freeze slices for longer storage. Simply thaw at room temperature before serving.
