Augusta National Sour Cream Pound Cake
Classic sour cream pound cake baked in a Bundt pan, rich and tender.
Servings: 12 servings
Ingredients
Ingredients
- 1 cupbutter ,softened (2 sticks)
- 2 2/3 cupssugar
- 6 eggs
- 1/4 tspbaking soda
- 1 8-ozcarton sour cream
- 3 cupsall-purpose flour
- 1 tspvanilla
Instructions
Instructions
- Preheat oven to 300°F. Grease and flour a 12-cup Bundt pan.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the softened butter and sugar together on medium-high speed until light and fluffy. Scrape down the bowl and paddle as needed.
- Add the eggs one at a time, mixing well after each addition and scraping the bowl as needed.
- In a separate bowl, stir the 1/4 teaspoon baking soda into the 8‑oz carton of sour cream until combined.
- With the mixer on low speed, add the flour and sour cream alternately to the butter mixture, beginning and ending with flour: add one-third of the flour, mix until just combined; add half the sour cream, mix until combined; add the second third of the flour; add the remaining sour cream; add the final third of the flour. Scrape the bowl and mix only until combined—do not overmix.
- Stir in the vanilla just until incorporated.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake at 300°F for 1 hour. Increase the oven temperature to 325°F and continue baking for 15 minutes more, or until a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and let the cake cool in the pan on a wire rack for 10 minutes. Invert the pan to release the cake and cool completely on the rack.
Equipment
- Kitchen-Aid Mixer
- Hand Mixer
- Bundt cake pan
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.
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.