Refrigerating cake batter before baking?
I would like to mix the batter of my key lime pound cake in the evening, put the batter in a bundt cake pan, cover and refrigerate it, and bake it the next morning. Like all pound cakes, the batter is heavy on eggs, and sour cream is also included...though I don't think these ingredients would affect the outcome. Does anyone have any experience with preparing a cake batter, then refrigerating, then baking about 8 hours later? Have you noticed a difference in the result versus a cake batter that is baked immediately upon mixing? Does the overnight chilling have an adverse effect on the leavening action (baking soda)? Thank you!