As traditional as Augusta National is to golf, this simple sweet pound cake to southerners. So it’s safe to say, Augusta National Sour Cream Pound Cake is the pinnacle of southern pound cake recipes, with smooth sour cream and sweet buttery flavor.
Augusta National shared their recipe in my beloved, stain ridden pages of Augusta Junior League cookbook, “Tea-Time at the Masters.”. Growing up in Augusta, this was the first cookbook I owned and still holds to be one of my most favorites in my collection.
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Augusta National Sour Cream Pound Cake is not coated with icing or dripping with chocolate ganache because it’s flavor is delectably light and delicious all on its own. The cake is easy to take to church suppers and picnics or to wrap up and give as a gift. The best part is, it is so easy to make even the novelist baker can whip this up and have a perfect pound cake with just a few simple ingredients.
You can dress this cake up if you would like with sliced strawberry and whip cream or a tart lemony glaze. However, I like mine as a simple cake bringing back my memories of a slice at home during a warm summer’s evening. One of the nicest parts about baking this sour cream pound cake is there’s more than enough to share. It’s a perfect time to show southern hospitality, invite a friend over for a slice and some sweet conversation.
For more great Masters time recipes be sure and check out my 7 Famous MASTERS Golf Tournament recipes You Must TryPrint
Simple sweet pound cake to southerners is as traditional as Augusta National is to golf. So it’s safe to say, Augusta National Sour Cream Pound Cake is the pinnacle of southern pound cake recipes, with smooth sour cream and sweet buttery flavor.
- 2 sticks butter soften to room temperature (only use real butter!)
- 2 2/3 cups sugar
- 6 eggs
- 1/4 teaspoon baking soda
- 1 8-ounce carton sour cream
- 3 cups plain flour
- 1 teaspoon vanilla
- Cream butter and sugar well.
- Add one egg at a time, mixing well after each addition.
- Stir soda into sour cream, allowing it to dissolve.
- Add flour and sour cream to butter mixture.
- Add vanilla.
- Pour into a greased and floured tube or bundt pan.
- Bake at 300 degrees for 1 hour (place the cake in a cold oven, and then set the temperature. While baking, do not open oven).
- Continue baking at 325 degrees for 15 minutes longer.
- Cool on a rack for 10-15 minutes and remove to a plate or cooling rack.
I use a 6 cup bundt pan similar to this one.
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