It may look like cornbread made in a Pyrex dish, but it’s not. It is sour cream pound cake. I do not have a bundt or loaf pan. I had sour cream that I wanted to use before it expired so I looked up a sour cream pound cake recipe. Then I googled if you could make a pound cake in a different pan. I found a sheet pan pound cake recipe. So I combined the two recipes I found.
It was delicious. Not too sweet, kind of reminded me of a sweet cornbread recipe I tried a long time ago. I was talking to my mom and sister-in-law about how I wished I had a glaze. My mom asked, “Do you have powdered sugar and lemon juice?” So I googled a recipe for lemon glaze and decided the amount of ingredients I needed based on taste testing. It made the cake even better!
It wasn’t too dry before but the glaze made it more moist. This was really easy and delicious. It made for a great Easter dessert. I was worried it would get soggy but it didn’t. I am storing it in a Pyrex dish with a lid on the countertop.
INGREDIENTS FOR CAKE
- 1/2 teaspoon vanilla extract
- 3 large eggs
- 1/4 teaspoon baking soda
- 1/2 cup sour cream
- 1 1/2 cups sugar
- 1 cup room temperature butter (I used I Can’t Believe It’s Not Butter and Earth Balance Organic Buttery Spread)
- 1 1/2 cups all purpose flour
DIRECTIONS FOR CAKE
- Preheat oven to 325 °F.
- In a large mixing bowl, cream the butter and sugar together.
- Add the sour cream and mix until incorporated.
- Sift the baking soda and flour together.
- Add to the creamed mixture alternating with eggs, beating in each egg 1 at a time.
- Add vanilla.
- Pour the mixture into a greased dark sheet pan.
- Bake for 40 minutes to 1 hour or until toothpick inserted into the center of the cake comes out clean. (I baked mine for 41 minutes).