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.
• In a small bowl eat eggs in a bowl. Set aside.
• In a large bowl, using a whisk, combine flour, salt, and baking powder. Set aside.
• Squeeze lemons and whisk with a fork to form a runny transparent, 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 fluffy.
• Add eggs a little at a time incorporating well before adding the next.
• Stir in sour cream.
• Add the combined flour, salt and baking powder to batter 1/2 cup at a time until combined.
• Stir in vanilla.
• Spoon batter into prepared pan.
• Bang baking pan on counter to release air pockets.
• Bake 350° degrees for 55 to 70 minutes. I always like to start testing at 55 minutes. Carefully insert a toothpick into center of cake. 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 tray.
• Stick all over with a toothpick or skewer and 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 and allow to cool completely. The acid from the lemons will react with the foil if in direct contact.