If you have a sweet tooth and love a rich, buttery, tender cake, then the Augusta National Sour Cream Pound Cake Recipe is your new best friend. This classic Southern cake boasts a moist texture and subtle tang from the sour cream, combined with the warmth of vanilla and the perfect crumb from a careful balance of simple ingredients. It’s more than just a dessert; it’s a comforting slice of tradition that melts in your mouth and keeps you coming back for more. Whether for a family gathering or a special occasion, this pound cake is guaranteed to impress and delight.

Augusta National Sour Cream Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

This recipe shines because of its straightforward, reliable ingredients that come together to create extraordinary flavor and texture. Each component plays a vital role in achieving that moist, dense pound cake that is both soft and satisfying.

Butter (1 cup, softened): Provides richness and a tender crumb; be sure it’s softened to blend smoothly.
Sugar (2⅔ cups): Sweetens the cake while contributing to its light texture when creamed with butter.
Eggs (6): Act as a binder and add moisture, ensuring the cake holds together beautifully.
Baking soda (¼ tsp): Helps the cake rise gently, keeping the crumb light without overpowering flavor.
Sour cream (1 8-oz carton): Adds a subtle tang and extra moisture, making the cake irresistibly soft.
All-purpose flour (3 cups): Forms the structure—measuring accurately is key to perfect texture.
Vanilla extract (1 tsp): Infuses warm, inviting aroma and a lovely depth of flavor.

How to Make Augusta National Sour Cream Pound Cake Recipe

Step 1: Prepare Your Oven and Pan

Start off by preheating your oven to 300ºF. This low and slow baking temperature helps the cake cook evenly, preventing overbrowning while ensuring a moist crumb. Grease and flour a 12-cup Bundt pan to guarantee your beautiful cake releases effortlessly after baking.

Step 2: Cream Butter and Sugar

Using an electric mixer fitted with the paddle attachment, beat together the softened butter and sugar until the mixture becomes light in color and fluffy in texture. This step is crucial because the air incorporated now will contribute to the cake’s tender lift and crumb.

Step 3: Incorporate the Eggs

Add the eggs one at a time, mixing well after each addition. Taking your time here ensures they blend smoothly into the batter, preventing separation and helping maintain the cake’s structure.

Step 4: Mix Baking Soda into Sour Cream

Stir the baking soda into the sour cream until combined. This little chemical reaction will enhance the cake’s rise and impart that characteristic moist texture and subtle tang which make this pound cake so special.

Step 5: Alternate Adding Flour and Sour Cream

Gradually add the flour and sour cream mixture alternately to the butter mixture, mixing gently but thoroughly after each addition. This technique helps maintain the batter’s integrity and ensures even distribution, resulting in a perfectly balanced cake. Finally, stir in the vanilla extract for that warm, fragrant note that rounds off the flavor.

Step 6: Bake to Perfection

Pour the batter into your prepared Bundt pan, smoothing the top if needed. Place it in the oven and bake for 1 hour at 300ºF. After that, increase the oven temperature to 325ºF and bake for an additional 15 minutes. This two-step baking method promotes even cooking, a luscious crust, and a soft, tender interior.

Step 7: Cool and Remove From Pan

Once baked, allow the cake to cool in the pan for 10 minutes—this resting period helps it firm up and makes it easier to remove. Then, gently unmold your Augusta National Sour Cream Pound Cake and cool it completely on a baking rack before serving to preserve its texture and flavor.

How to Serve Augusta National Sour Cream Pound Cake Recipe

Garnishes

While this pound cake stands beautifully on its own, sprinkling it with powdered sugar or drizzling a light lemon glaze can elevate its presentation and add a touch of brightness. Fresh berries or a dollop of whipped cream also provide a lovely contrast to the cake’s richness.

Side Dishes

Pair the Augusta National Sour Cream Pound Cake Recipe with a cup of freshly brewed coffee or afternoon tea for a classic Southern treat. It also pairs well with fruit compote or creamy custards, making it a versatile dessert that shines alongside various accompaniments.

Creative Ways to Present

Slice and serve this cake as a base for a layered trifle, alternating with fruit and whipped cream for a show-stopping dessert. Alternatively, cut it into cubes, toast lightly, and serve alongside ice cream for an indulgent, crunchy treat. Its subtle flavor can handle creative twists without losing its classic charm.

Make Ahead and Storage

Storing Leftovers

The pound cake keeps wonderfully at room temperature, covered loosely with foil or stored in an airtight container for up to three days. This cake’s density helps retain moisture, so each bite remains tender and delicious even after a couple of days.

Freezing

To enjoy the Augusta National Sour Cream Pound Cake Recipe later, wrap it tightly in plastic wrap and aluminum foil and freeze for up to three months. When ready to enjoy, thaw it overnight in the refrigerator to preserve its moist texture.

Reheating

If you prefer warm pound cake, reheat slices in a microwave for 10-15 seconds or in a preheated oven at 300ºF for about 10 minutes. This gentle warming helps refresh the cake’s softness without drying it out, perfect for serving warm with your favorite toppings.

FAQs

Can I use Greek yogurt instead of sour cream?

Yes! Greek yogurt is a fine substitute and will add a similar tang and moisture, but keep in mind it may slightly alter the flavor and texture. Opt for full-fat yogurt for best results.

Why bake the cake at two different temperatures?

The initial lower temperature allows the cake to bake through evenly without overbrowning, while the higher final temperature helps set the crust and finish cooking the interior perfectly.

Can I make this cake in a loaf pan?

You can, but baking times will vary. It’s best to check doneness earlier and adjust accordingly. The Bundt pan is ideal for this recipe because it promotes even baking and creates a lovely presentation.

What causes pound cakes to become dry?

Overbaking or insufficient fat can dry out a pound cake. The sour cream in this recipe helps keep the cake tender and moist, so be careful not to overbake it and follow the recipe timings closely.

Is this cake good for special occasions?

Absolutely! The Augusta National Sour Cream Pound Cake Recipe shines at celebrations, brunches, or holiday dinners. Its elegant look and classic taste make it a standout dessert for any gathering.

Final Thoughts

You really can’t go wrong with the Augusta National Sour Cream Pound Cake Recipe—it’s a timeless delight full of comforting flavors and perfect texture. Once you bake it, you’ll find it hard to resist sharing slices with friends and family. Give it a try, and add a little Southern magic to your dessert repertoire!

Augusta National Sour Cream Pound Cake Recipe

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3.8 from 40 reviews

Author: admin
Total Time: 1 hour 35 minutes
Yield: 12 servings 1x

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Description

The Augusta National Sour Cream Pound Cake is a rich and moist classic dessert featuring a tender crumb thanks to the addition of sour cream. Perfectly balanced with a hint of vanilla, this pound cake is baked low and slow to achieve a golden crust while remaining soft and flavorful inside. Ideal for serving at gatherings or enjoying with a cup of tea.

Ingredients

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Ingredient List

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 extract

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Instructions

Preheat and Prepare Pan: Preheat your oven to 300ºF. Grease and flour a 12-cup Bundt pan thoroughly to prevent the cake from sticking and to ensure even baking.
Cream Butter and Sugar: Using an electric mixer fitted with the paddle attachment, cream the softened butter and sugar together until the mixture is light and fluffy, which helps to incorporate air and create a tender crumb.
Add Eggs: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition to combine fully and build structure.
Mix Baking Soda with Sour Cream: Stir the baking soda into the sour cream. This will help activate the leavening properties for a light cake texture.
Combine Flour and Sour Cream: Alternately add the flour and the sour cream mixture to the butter mixture, mixing gently after each addition. Stir in the vanilla extract for flavor.
Pour Batter: Pour the finished batter into the prepared Bundt pan, smoothing the top as needed.
Initial Baking: Place the pan in the preheated oven and bake at 300ºF for 1 hour to slowly cook the cake through without burning.
Increase Heat and Finish Baking: After 1 hour, increase the oven temperature to 325ºF and bake the cake for an additional 15 minutes to develop a golden crust and ensure doneness.
Cool Cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes to settle. Then, carefully remove the cake from the pan and transfer it to a cooling rack. Let it cool completely before slicing to prevent crumbling.

Notes

Ensure the butter is softened to room temperature for easier creaming and a better texture.
Be careful not to overmix the batter once you add the flour to avoid developing gluten which can make the cake dense.
Allow the cake to cool completely before slicing to maintain its structure.
You can dust the cake with powdered sugar or serve with fresh berries for extra flavor and presentation.
Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for longer freshness.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American