Wendy's Deliciously Moist Sour Cream Pound Cake

Super moist, delicious and easy to make. This pound cake is an all time crowd pleaser and can be customized to suit your desired taste.

Course Dessert, small plate, Snack

Cuisine American, British fusion

Prep Time 20

Cook Time 55

Cooling time 10

Total Time 1 25

Servings people

Calories 400kcal

Author Dr. Wendy Dearborne

Equipment

10-inch or 12 cup Bundt pan or tube pan
Stand or hand mixer

Ingredients

1 cup unsalted butter room temperature
1 tbsp vegetable shortening room temperature
2 cups granulated sugar
3 large eggs room temperature.
8 ounces sour cream room temperature
1/2 tsp salt
1 tsp baking powder
2 cups all-purpose flour or plain flour + 1 tbsp
1 tsp vanilla extract
1/3 cup of fresh squeeze lemon juice
1/14 cups of icing sugar

Instructions

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.

Notes

Dos & Don’ts:

The acid from the lemons will react with the foil if in direct contact, so always use parchment paper.

Don’t allow the cake to cool longer than 15 minutes in the cake pan.

Put cake onto serving plate and glaze there.

Substitution:

Sour cream can be substituted with plain cream cheese. All ingredients need to be at room temperature. Best if made the day ahead of when you want to serve it.

Baking

Cover loosely with foil if cake is getting to brown.

Nutrition