If you have a soft spot for classic, melt-in-your-mouth desserts, you are going to fall head over heels for Augusta National’s Sour Cream Pound Cake Recipe. This beloved cake is the perfect combination of tender crumb, subtle tang from the sour cream, and a rich buttery flavor that keeps you reaching for another slice. It’s one of those timeless recipes that bring warmth to any gathering, impressing guests without demanding complicated steps or fancy ingredients. Whether you’re new to baking or a seasoned pro, this pound cake promises to be a comforting, show-stopping treat every time.
Ingredients You’ll Need
The magic of Augusta National’s Sour Cream Pound Cake Recipe lies in its simplicity. Every ingredient plays an essential role in creating the cake’s signature texture and flavor, from the real butter to the luscious sour cream that keeps it moist and tender.
- Butter (1 cup, softened to room temperature): Using real butter is key for a rich flavor and creamy texture.
- Sugar (2 2/3 cups): Sweetens the cake perfectly and helps with the tender crumb.
- Large eggs (6, room temperature): Eggs act as a binder and give structure to the cake.
- Baking soda (1/4 teaspoon): Just enough to ensure a light rise without overwhelming flavors.
- Full-fat sour cream (8 ounces): Adds moisture and a pleasant tang, making the cake irresistibly tender.
- All-purpose flour (3 cups, sifted): The backbone of the cake, contributing to texture and stability.
- Vanilla extract (1 teaspoon, real): Enhances the sweetness with a warm, aromatic note.
How to Make Augusta National’s Sour Cream Pound Cake Recipe
Step 1: Prepare Your Pound Cake Pan
Start by lightly greasing your bundt or pound cake pan with softened butter or a non-stick cooking spray. Then, dust the pan with flour, shaking out any excess. This crucial step ensures your cake releases perfectly after baking without any frustrating sticking.
Step 2: Cream the Butter and Sugar
In a large bowl, cream together the softened butter and sugar until smooth and fluffy. You can use a hand mixer or a stand mixer fitted with a paddle attachment. This step builds the foundation for a tender cake crumb by incorporating air into the butter.
Step 3: Add the Eggs One at a Time
Next, add the eggs one at a time, mixing well after each addition. This slow incorporation helps maintain the batter’s smooth texture and prevents it from breaking.
Step 4: Mix the Sour Cream, Vanilla, and Baking Soda
In a separate bowl, whisk together the sour cream, vanilla extract, and baking soda until fully combined. Beating this mixture for around 30 seconds allows the baking soda to activate and blend evenly, creating the cake’s delicate lift and slight tang.
Step 5: Combine the Dry Ingredients and Sour Cream Mixture
Sift your flour and gradually add it alternately with the sour cream mixture to the creamed butter and egg batter. Stir gently but thoroughly to ensure everything is well incorporated. Remember to scrape down the sides of the bowl to avoid any flour pockets.
Step 6: Pour Batter and Bake
Transfer the batter into your prepared pan, using a rubber spatula to get every bit out of the bowl. Place the cake on the middle rack of a cold oven, then set the temperature to 300°F. Bake for 1 hour without opening the oven door to maintain consistent heat.
Step 7: Increase Heat and Finish Baking
After the first hour, increase the oven temperature to 325°F and bake for an additional 15 minutes. To test for doneness, insert a toothpick into the center of the cake—it should come out clean or with just a few crumbs attached.
Step 8: Cool and Remove from the Pan
Allow the cake to cool in the pan on a wire rack for 10-15 minutes before carefully inverting it onto the rack to cool completely. Gently tap the pan to release the cake, and enjoy the sight of your perfectly formed pound cake ready to be devoured.
How to Serve Augusta National’s Sour Cream Pound Cake Recipe
Garnishes
While this pound cake shines on its own, a light dusting of powdered sugar or a drizzle of homemade glaze can elevate the presentation beautifully. Fresh berries or a dollop of whipped cream add color and fruity brightness to each slice.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a side of fresh fruit compote. For a more indulgent treat, serve alongside a cup of hot espresso or tea to balance the richness of the cake.
Creative Ways to Present
Try layering slices of the pound cake with whipped cream and berries for a quick trifle, or cut it into small cubes and toast them lightly to create crunchy, buttery cake croutons perfect for topping salads or desserts. The versatile texture of this cake invites endless creativity.
Make Ahead and Storage
Storing Leftovers
Wrap your sour cream pound cake tightly in plastic wrap or store it in an airtight container at room temperature for up to four days. This helps preserve its moisture and keeps it fresh for sharing throughout the week.
Freezing
For longer storage, slice the cooled cake first, then freeze the pieces separated by parchment paper in a sealed container or freezer bag. This way, you can thaw just what you need without sacrificing quality.
Reheating
To refresh your pound cake, warm slices in the microwave for 10-15 seconds or pop them in a toaster oven briefly. This brings back the cake’s soft, tender texture, making it taste freshly baked.
FAQs
Can I use low-fat sour cream instead of full-fat in Augusta National’s Sour Cream Pound Cake Recipe?
While full-fat sour cream provides the best moisture and flavor, you can use low-fat sour cream, but the texture may be slightly less rich and tender.
Why does the recipe bake at a lower temperature first?
Baking initially at 300°F allows the cake to cook evenly from the inside without browning the edges too quickly, ensuring a moist and tender crumb.
Is it necessary to use real vanilla extract?
Using real vanilla extract gives a more authentic and rich flavor to the pound cake that imitation vanilla cannot match, so it’s highly recommended.
Can I substitute butter with margarine or oil?
Butter is essential for the proper flavor and texture in this recipe; margarine or oil will alter the taste and may result in a less satisfying crumb.
How important is it to have the eggs at room temperature?
Room temperature eggs blend more thoroughly into the batter, helping maintain a smooth texture and even rise during baking.
Final Thoughts
There’s something truly special about Augusta National’s Sour Cream Pound Cake Recipe that transforms a humble cake into a comforting and elegant dessert. Whether you’re marking a special occasion or simply craving a slice of classic southern charm, this recipe will not disappoint. So, gather your ingredients, take your time, and enjoy every moment of creating and sharing this delightful pound cake with the people you care about most.
Print
Augusta National’s Sour Cream Pound Cake Recipe
- Total Time: 1 hour 35 minutes
- Yield: 16 servings
Description
Augusta National’s Sour Cream Pound Cake is a classic, tender, and moist dessert made with real butter, full-fat sour cream, and a perfect balance of sweetness. This rich pound cake is baked low and slow for a dense yet delicate crumb, making it an ideal choice for gatherings or elegant afternoon treats.
Ingredients
For the Pound Cake
- 1 cup butter, softened to room temperature (use real butter only)
- 2 2/3 cups sugar
- 6 large eggs, room temperature
- 1/4 teaspoon baking soda
- 8 ounces full-fat sour cream
- 3 cups all-purpose flour, sifted
- 1 teaspoon real vanilla extract (not imitation)
Instructions
- Prepare Pound Cake Pan: Lightly grease the cake pan using butter or non-stick cooking spray. Make sure every surface is evenly coated to prevent sticking.
- Dust the Pan: Sprinkle flour over the greased surface and tap out any excess. This creates an additional barrier for easy cake release after baking.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together using a hand mixer or stand mixer with a paddle attachment until the mixture is smooth and well combined.
- Add Eggs: Incorporate the eggs one at a time into the butter-sugar mixture, mixing well after each addition. Use a medium-low speed if using a mixer to blend thoroughly.
- Prepare Sour Cream Mixture: In a small bowl, whisk together the baking soda and vanilla into the sour cream for about 30 seconds to fully integrate the flavors.
- Combine Dry and Wet Ingredients: Gradually add the sifted flour and sour cream mixture to the creamed butter mixture. Stir thoroughly, scraping down the sides of the bowl to ensure an even batter.
- Pour Batter into Pan: Transfer all the batter into the prepared pan using a rubber spatula to scrape it clean from the bowl.
- Bake at Low Temperature: Place the pan on the middle oven rack of a cold oven. Set the oven temperature to 300°F and bake for 1 hour without opening the oven door.
- Increase Temperature and Finish Baking: After 1 hour, increase oven temperature to 325°F and bake for an additional 15 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool in Pan: Let the pound cake cool on a wire rack for 10-15 minutes in the pan before removal to set its shape.
- Remove and Cool Completely: Carefully invert the cake onto a plate or wire rack by holding both firmly and tapping the bottom of the pan. Remove the pan and allow the cake to cool completely before slicing.
Notes
- Use only real butter for authentic flavor and texture; margarine or butter substitutes will alter the cake’s consistency.
- Room temperature ingredients help create a smooth batter and even baking.
- Do not open the oven door during initial baking to prevent the cake from collapsing.
- Ensure the sour cream is full fat to maintain moisture and richness in the cake.
- Allow the cake to cool completely before slicing to preserve its structure and avoid crumbling.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
