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I'm making a sour cream pound cake for an event. I would ideally like to make the batter in the morning. I have something else I have to do around 11:30, though, and I won't be home for about an hour.

Would it be ok to mix the batter together around 11, cover it, leave and come back? Would my cake be messed up in any way? Should the batter be refrigerated if I let it sit?

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    What leavening is used? – Catija Jan 3 '18 at 12:08
  • We cannot answer this without more information @jeanquilt, please post a recipe. – GdD Jan 3 '18 at 16:01
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    Why not have wet and dry ingredients prepared, and then combine them at 1:30 when you get home? I do this all the time, often overnight. With perishables, I put the wet in the fridge if overnight. – Arlo Jan 9 '18 at 23:47
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Usually cake batter does spoil or become unmixed if allowed to sit for long periods of time. After all, most of it is physically, not chemically combined. That being said, if you need to walk away, you definitely want to refrigerate the batter, esp. if there are raw eggs in the batter. Best to mix a cake batter and bake immediately.

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