Wendy’s Deliciously Moist Sour Cream Pound Cake

• Preheat oven to 350°F or 177-180C Put rack in the center of the oven.
• Coat a 10-inch Bundt pan or tube pan with solid vegetables shortening and flour and set aside.
• In a small bowl beat eggs in a bowl and set aside.
• In a large bowl, use a whisk to combine flour, salt, and baking powder and set aside.

Glaze

• Squeeze lemons and then add icing or powdered sugar. Whisk with a fork to form a runny translucent, but slightly opaque glaze. Add more lemon juice or icing sugar if needed. Set aside

Cake Batter

• Cream butter and sugar in the mixer until light and fluffy. 5-10 minutes.
• Stir in vanilla.
• Add beaten eggs a little at a time, incorporating fully before adding more.
• Once the eggs have been fully incorporated into the batter, stir in sour cream. Mix well until fully combined.
• Add the flour mix into the batter 1/2 cup at a time, use a spatula to fold it in until combined.
• Spoon batter into prepared pan.
• Bang baking pan on countertop to release air pockets.
• Bake 350° degrees for 55 to 70 minutes. I always start testing at 55 minutes. Carefully insert a toothpick into the center of cake. The cake is done when dry crumbs or no crumbs stick to the toothpick.
• Allow cake to cool on a wire rack for 10 minutes before inverting on a serving plate.
• Stick all over with a toothpick or skewer. This helps the glaze to be absorbed into the cake. Spoon the glaze over warm cake. It may seem like it’s too much glaze, but it will absorb making the cake light and moist.
• Cover loosely with parchment paper and then foil, or in a cake keeper. If using a cake keeper off set the lid, so air can circulate. Allow to cool completely.