Augusta National Sour Cream Pound Cake
This Augusta National Sour Cream Pound Cake is a rich, buttery delight! Perfectly moist with a tangy twist, it’s a crowd-pleaser for any occasion.
Servings: 10 servings
Ingredients
- 1 cup butter softened (2 sticks)
- 2 cups sugar
- 6 large eggs
- 1 tsp baking soda
- 1 8-oz carton sour cream
- 3 cups all-purpose flour
- 1 tsp vanilla
Instructions
- Preheat your oven to 325°F (163°C). This ensures that your cake bakes evenly.
- Grease and flour your pound cake pan. This will help prevent the cake from sticking when you try to remove it.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking soda, and a pinch of salt. Gradually add this dry mixture to the creamed butter and sugar, alternating with the sour cream.
- Mix in the vanilla extract until fully incorporated.
- Carefully pour the batter into your prepared pound cake pan, smoothing the top with a spatula.
- Bake in your preheated oven for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully turn it out onto a cooling rack to cool completely.
Equipment
- Mixing bowls
- Electric Mixer
- Measuring cups and spoons
- Pound cake pan
- Cooling rack
Notes
- Make sure your butter is softened to room temperature for easy creaming.
- Be careful not to overmix the batter once you add the flour; this helps keep the cake tender.
- For an extra moist cake, consider adding a tablespoon of milk or cream to the batter.
- Let the cake cool completely before slicing to ensure clean cuts.