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!
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This RecipeHomemade 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!
Pimento Cheese Bacon Crackers
Pimento Cheese Bacon Crackers Recipe – These things fly off the plate at parties! Super easy to make with only…
Melt in Your Mouth Pimento Cheese Chicken
Melt in Your Mouth Pimento Cheese Chicken Recipe – super delicious and ready in under 30 minutes! Chicken, mayonnaise, cheddar…
15 Recipes for Watching The Masters Tournament
15 Recipes for Watching The Masters Tournament – if you can’t make it to Augusta, you can still eat like…
Arnold Palmer Brined Chicken (Sweet Tea and Lemonade)
Arnold Palmer Brined Chicken Recipe – Sweet Tea and Lemonade – chicken marinated overnight in tea, lemonade, onion, garlic, salt,…
Augusta National Sour Cream Pound Cake
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.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
Do you know if this can be made with GF flour with the same ratios?
I’ve never baked with GF flour, so I can not say.
I’m thinking of adding a bit of lemon or almond extract. How much would you recommend?
I would recommend 1/2 tsp to 1 tsp of lemon or almond extract. Just depending on how strong you want that flavor. A little almond extract goes a long way.
This is my favorite pound cake recipe. It always turns out better than any I've tried – and I've tried a LOT!
Thank you!
So glad you are enjoying it, Debbie!
Would you recommend this one, the ritz lemon pound cake or the “best” pound cake? I have to make one next weekend for the Derby but I want to make one that always gets great reviews and that you would say is your favorite
You really can’t go wrong with either one. They are both incredible. It really just depends on if you want lemon flavor or not.
salted or unsalted butter?
Either is fine. I always use unsalted butter.
I made this two days ago….. Absolutely delicious….The Augusta National recipe is even great for a non-baker.