Augusta National Sour Cream Pound Cake

Augusta National Sour Cream Pound Cake – recipe from the famous Masters golf tournament. Only 7 ingredients – butter, sugar, eggs, baking soda, sour cream, flour and vanilla. So simple to make from scratch and it tastes SOOO good! Great flavor! Top with whipped cream and berries or ice cream. Everyone asks for the recipe! THE BEST pound cake around!

Homemade Pound Cake from Scratch

This Sour Cream Pound Cake recipe is from Augusta National Golf Club – home of The Masters golf tournament. It was published in the original Tea-Time at The Masters cookbook way back in 1977. I can’t tell you how excited I was to find this recipe and give it a try!!

How to Make Sour Cream Pound Cake

This Sour Cream Pound Cake was one of the best ever. SO easy and it tasted amazing! There are only 7 simple ingredients in this cake. I bet you have them on hand right now. In the bowl of an electric stand mixer, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir baking soda into sour cream. Add flour and sour cream alternately to the butter mixture. Stir in vanilla. Pour batter into prepared pan and bake.

• To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup. One cup of flour weighs 4.25-ounces.
• I use Bakers Joy or Pam Baking Spray to grease and flour the bundt pan. Either works great. You can also use Crisco or butter and dust the pan with flour.
• If the cake is starting to get too brown, cover it with foil until it is done.
• Can pound cake be made in advance? Yes! You can make the cake ahead of time and store it in an airtight container for 3 to 4 days. The cake will keep in the refrigerator for up to a week.
• Can pound cake be frozen? Yes! You can freeze the baked cake. Wrap the cooled cake in plastic wrap and aluminum foil. The cake will keep for up to 6 months in the freezer.

Great Dessert for a Crowd

August National really knows how to put on a golf tournament and put out a fantastic pound cake! We will be making this Sour Cream Pound Cake often. We topped the cake with some whipped cream and strawberries. This is also quite delicious with a big scoop of vanilla ice cream! The best part about this cake is that you can freeze the leftover for later. I like to slice it into individual slices and double wrap them in plastic wrap. It is great to pull out a slice when you get a sweet tooth!

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Recipe Print Recipe

Augusta National Sour Cream Pound Cake

Author: Plain Chicken

Yield: 12 people

Prep Time 10 mins

Cook Time 1 hr 15 mins

Total Time 1 hr 25 mins

Augusta National Sour Cream Pound Cake – recipe from the famous Masters golf tournament. Only 7 ingredients – butter, sugar, eggs, baking soda, sour cream, flour and vanilla. So simple to make from scratch and it tastes SOOO good! Great flavor! Top with whipped cream and berries or ice cream. Everyone asks for the recipe! THE BEST pound cake around!

Equipment:

• Kitchen-Aid Mixer
• Hand Mixer
• Bundt Cake Pan

Ingredients:

• 1 cup butter, softened (2 sticks)
• 2⅔ cups sugar
• 6 eggs
• ¼ tsp baking soda
• 1 (8-oz) carton sour cream
• 3 cups all-purpose flour
• 1 tsp vanilla

Instructions:

• Preheat oven to 300ºF. Grease and flour a 12-cup Bundt pan.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy.
• Add eggs one at a time, mixing well.
• Stir baking soda into sour cream.
• Add flour and sour cream alternately to the butter mixture. Stir in vanilla.
• Pour batter into prepared pan.
• Bake for 1 hour. Increase oven temperature to 325ºF and continue baking for 15 minutes.
• Remove from oven and let cool in pan for 10 minutes. Remove cake from pan and cool completely on baking rack.

Notes:

• To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup. One cup of flour weighs 4.25-ounces.
• I use Bakers Joy or Pam Baking Spray to grease and flour the bundt pan. Either works great. You can also use Crisco or butter and dust the pan with flour.
• If the cake is starting to get too brown, cover it with foil until it is done.
• Can pound cake be made in advance? Yes! You can make the cake ahead of time and store it in an airtight container for 3 to 4 days. The cake will keep in the refrigerator for up to a week.
• Can pound cake be frozen? Yes! You can freeze the baked cake. Wrap the cooled cake in plastic wrap and aluminum foil. The cake will keep for up to 6 months in the freezer.

Plain Chicken

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Steph