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Augusta National’s Sour Cream Pound Cake Recipe

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4.1 from 23 reviews

  • Author: Amina
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Pour Batter into Pan: Transfer all the batter into the prepared pan using a rubber spatula to scrape it clean from the bowl.
  8. 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.
  9. 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.
  10. 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.
  11. 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

Find it online: https://aminabakes.com/augusta-nationals-sour-cream-pound-cake-recipe/