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Growing up in the South, pound cake was a staple dessert served during holidays, dinner parties, or even potlucks. I wanted to learn how to make the best pound cake, so I tried several recipes, but none were quite perfect.

 Finally, I found the best pound cake recipe that was shared by Augusta National in my beloved, stain-ridden cookbook by the Augusta Junior League’s “Tea-Time at the Masters.”

Growing up in Augusta, this was the first cookbook I owned, and it still holds to be one of my favorites in my collection. 

famous pound cake with mint and blueberries on plates, masters towel and masters spectator guide

The Augusta National Pound Cake Recipe is a classic dessert cake with a velvety texture infused with creamy sweet butter and a hint of vanilla, resulting in a heavenly slice of Southern pound cake.

This pound cake recipe is famous because it originates from the Augusta National Golf Club, home of the Masters Tournament. This classic pound cake is known for its rich, buttery texture and is served at the National’s clubhouse.

History – It’s All About A Pound!

Pound cake has a rich history that goes back centuries. It originated in Europe, specifically England, where it was originally called “pound bread.” The traditional recipe for pound cake was quite literal, with each of the four main ingredients – butter, sugar, eggs, and flour – weighing one pound, giving it the name “pound cake.

a taste of tradition famous augusta copycat recipes

Ingredients You Will Need

The ingredients might seem simple, but each one plays a key role in creating the perfect pound cake. I have tried a few other pound cake recipes before, but until I used the combination of these ingredients in this recipe, my pound cakes were dry and not very tasty.

flour, eggs, sugar, butter, vanilla and baking soda, sour cream

Ingredents For A Light Textured Pound Cake

  • Leavening: The leavening ingredients in a pound cake usually include baking soda or baking powder. These are essential for helping the cake rise and maintain its structure during the baking process. In the case of pound cake, they add a slight lift to the dense texture, resulting in a soft and airy crumb.

 Baking Soda Tip

 Be sure to check your expiration date. Baking with fresh baking soda is important because it is a leavening agent that helps baked goods rise. Over time, baking soda can lose its potency and become less effective. Using fresh baking soda ensures that your baked goods will have the proper amount of leavening power, resulting in a desirable texture and rise.

  • Plain Flour:  I always use plain, also known as all-purpose flour, when making pound cakes because it is made from a blend of hard and soft wheat varieties. It has a moderate protein content, typically around 10-12%, which works well for baking cakes and results in a desirable texture.

Flour Tips When Baking Pound Cake

When measuring flour for a pound cake recipe, start by sifting the flour to aerate it. Then, use a spoon to lightly fill the measuring cup with sifted flour. Avoid compacting the flour. After filling the cup, use a straight-edged knife to level off the excess flour, ensuring an accurate measurement.

Sweet Ingredients Needed

  •  Sugar: For this pound cake recipe, I use White sugar, also known as granulated sugar, is used in pound cake recipes because it dissolves easily and provides sweetness to the cake. Additionally, it helps create the desired texture and structure in pound cakes.
  • Real Vanilla: Using real vanilla rather than imitation is best because the real vanilla extract is derived from vanilla beans, providing a genuinely warm, rich flavor. Imitation vanilla is artificially produced using synthetic compounds, often lacking real vanilla’s depth and natural sweetness.

Most Important Ingredients For A Moist Pound Cake

  • Sour Cream: This is the most important ingredient in making a moist pound cake. It provides richness, moisture, and a creamy texture to baked goods. Now, don’t skimp and get light or fat-free sour cream. Go for it and buy rich, full-fat sour cream for a soft, moist pound cake. 
  • Butter: Only use real butter, not a blend. Also, here is a big kitchen tip for the perfect pound cake. Butter should be at room temperature when baking because it blends better with other ingredients, resulting in a smoother batter and a more tender texture in the final baked goods.
  • Eggs: One more moist pound cake kitchen tip, the eggs should be at room temperature when baking. Room temperature eggs will blend more easily into batter, resulting in a smoother texture and increased volume in your pound cake.

📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.

How To Make Moist Pound Cake

Preparing this pound cake recipe is really easy.  You will have it in the oven baking in no time. 

How To Prep Pound Cake Pan

Start by preparing a 12-cup bundt cake pan.

  1. Lightly grease the pan with butter or non-stick cooking spray such as Baker’s Joy, ensuring all surfaces are well coated.
  2. Next, lightly dust the greased pan with flour, tapping out any excess, to prevent the cake from sticking and ensure easy release after baking.

Making The Batter

  1. In a large bowl, cream butter and sugar together until well combined and smooth. Note* You can use a hand mixer or stand mixer with the paddle attachment.
creamed butter and sugar in bowl
  1. Add one egg at a time, mixing well after each addition. Blend on medium-low speed if you are using a mixer.
adding eggs to creamed butter and sugar
  1. In a small bowl, stir the baking soda and vanilla into the sour cream. Use a whisk and beat for 30 seconds to incorporate the ingredients.
sour cream, baking soda and vanilla in a bowl with whisk
  1. Add sifted flour and sour cream mixture to the butter creamed mixture. Stir thoroughly, making sure to scrape the sides of the bowl.
creamed butter, sugar and eggs in a bowl, sour cream and flour in other bowls
  1. Pour the batter into the prepared pan. Use a rubber spatula to scrap all the batter out of the bowl. 
famous pound cake batter in a bundt pan

Bake

  1. Place the cake on the middle rack of a cold oven, then set the temperature. Avoid opening the oven while baking. Bake at 300 degrees Fahrenheit for 1 hour.
  2. After 1 hour, increase the temperature to 325 degrees Fahrenheit and bake for an additional 15 minutes. The center of the cake should be firm. To check if a cake is done baking, insert a toothpick or cake tester into the center of the cake. The cake is done if it comes out clean or with a few crumbs clinging to it.

Cool and Remove From Pan

  1. Allow the cake to cool on a rack for 10-15 minutes before removing it from the pan. 
  2. Transfer the cake to a plate or cooling rack to cool completely. Holding the pan and rack/plate together firmly, carefully invert them together to release the cake onto the rack/plate. Gently tap the bottom of the pan and lift it off, and your bundt cake should release cleanly.

Pound Cake Trouble Shooting

What if my baked pound cake will not come out of the bundt pan? 

Yes, I have had this happen! It’s frustrating, but here is what I have learned. First, be sure the pound cake is cooled to room temperature. Use a butter knife to loosen a bundt cake from the pan. Start by slowly and carefully running the tip of the knife along the edges of the cake, gently pressing it against the sides of the pan to separate the cake from the pan. Be careful not to cut into the cake itself.

Repeat this process around the entire circumference of the cake and the center of the cake tube. Once the edges are loosened, place the butter knife gently under the cake, near the center tube, and lift it slightly to help release any remaining stuck portions.

 Using your hand to support the cake, carefully invert the pan onto a plate or cooling rack.

Why does my pound cake have gummy streaks?

It’s so aggravating when a pound cake looks so nice on the outside, and then after you slice it, you find doughy, gummy streaks. Pound cake can develop gummy streaks if it is underbaked or if your oven temperature is too low.  

Over-mixing could also cause gummy streaks. I use a low speed on my stand mixer to prevent overmixing when creaming the ingredients. Also, I don’t walk away while it mixes, no multi tasking. Don’t worry, it won’t take long for everything to be combined and fluffy. Usually, it takes about 3 minutes. 

I want to use a different pan for baking my pound cake, is this ok?

Yes, you can use a loaf pan instead of a tube pan or bundt pan for a pound cake. A loaf pan will work well for baking pound cakes, giving them a traditional rectangular shape. Just make sure to adjust the baking time accordingly, as a loaf pan may require a longer baking time than a tube pan.

 Also, remember that the cake’s final appearance will be different. However, the taste and texture should still be delicious.

Pound Cake Topping Ideas

This recipe for a buttery pound cake can be served plain or with additional tasty toppings. Here are some of my family’s favorites.

famous pound cake with mint and blueberries on plates, masters towel and masters spectator guide
  • Powder Sugar: Dusting powdered sugar is the classic way to serve pound cake. 
  • Fruit: Stack on some sweet strawberries, blueberries, raspberries, or blackberries and a big scoop of whipped cream.
  • Ice Cream: Make it a dessert with a big scoop of vanilla ice cream and chocolate sauce drizzled on top.

How To Store Pound Cake So It Stays Fresh

To keep a pound cake fresh, follow these steps for proper storage:

  1. Allow the cake to cool completely before storing it to prevent moisture buildup.
  2. Wrap the pound cake tightly in plastic wrap or aluminum foil to protect it from air and moisture.
  3. Place the wrapped cake in an airtight container or resealable bag for added protection.
  4. Store the pound cake at room temperature in a cool and dry area.
  5. If desired, you can also store the pound cake in the refrigerator for a longer shelf life, but be aware that refrigeration can slightly alter the texture of the cake.
  6. Properly stored, a pound cake can stay fresh at room temperature for 2-3 days. In the refrigerator, it can last up to a week. Before serving, unwrap the cake and let it come to room temperature for the best flavor and texture.

How To Freeze Pound Cake

Keeping a frozen pound cake on hand is great for last-minute entertaining, especially during the holidays. To freeze a pound cake, follow these steps:

  1. Allow the pound cake to cool completely after baking.
  2. Wrap the cake tightly in plastic wrap, ensuring it is fully covered to prevent freezer burn and maintain moisture.
  3. Place the wrapped cake in a freezer-safe bag or airtight container.
  4. Label the container with the date and contents for easy identification.
  5. Place the pound cake in the freezer and store it for up to 3 months.

When you’re ready to thaw and enjoy the frozen pound cake:

  1. Remove the cake from the freezer and unwrap it while still frozen.
  2. Let the cake thaw at room temperature, preferably on a wire rack, to allow any excess moisture to evaporate.

Note: It’s important to note that freezing may slightly alter the texture of the pound cake, but it will be delicious. 

Tip: Pound cakes make wonderful holiday gifts due to their rich, buttery flavor and impressive presentation. Whether wrapped in decorative packaging or placed in a charming cake gift box, a homemade pound cake is a heartfelt and delicious treat that is sure to delight friends, family, and loved ones during the holiday season.

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famous pound cake with mint and blueberries on plates, masters towel and masters spectator guide
watercolor art recipe cards for Masters pimento cheese and Augusta National pound cake that can be printed and framed.

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famous pound cake with mint and blueberries on plates, masters towel and masters spectator guide
3.64 from 41 ratings

Augusta National Moist and Buttery Pound Cake Recipe

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 16
Looking for the perfect pound cake recipe? This Moist and Buttery Pound Cake Recipe is a classic moist Southern pound cake infused with a creamy, sweet, buttery flavor. Its soft, dense texture is absolutely perfect for soaking up fresh, juicy strawberries.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

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Ingredients
 

  • 1 cup butter , soften to room temperature *only use real butter!
  • 2 2/3 cups sugar
  • 6 eggs, large eggs, room temperature
  • 1/4 teaspoon baking soda
  • 8 ounce sour cream, full-fat sour cream
  • 3 cups flour, plain, all-purpose
  • 1 teaspoon vanilla, real, not imitation

Instructions
 

Prepare Pound Cake Pan

  • Lightly grease the pan with butter or non-stick cooking spray, ensuring all surfaces are well coated.
  • Next, lightly dust the greased pan with flour, tapping out any excess, to prevent the cake from sticking and ensure easy release after baking.

Make The Batter

  • In a large bowl, cream butter and sugar together until well combined and smooth. Note* You can use a hand mixer or stand mixer with the paddle attachment.
  • Add one egg at a time, mixing well after each addition. Blend on medium-low speed if you are using a mixer.
  • In a small bowl, stir the baking soda and vanilla into the sour cream. Use a whisk and beat for 30 seconds to incorporate the ingredients.
  • Add sifted flour and sour cream mixture to the butter creamed mixture. Stir thoroughly, making sure to scrape the sides of the bowl.
  • Pour the batter into the prepared pan. Use a rubber spatula to scrap all the batter out of the bowl.

Bake

  • Place the cake on the middle rack of a cold oven, then set the temperature. Avoid opening the oven while baking. Bake at 300 degrees Fahrenheit for 1 hour.
  • After 1 hour, increase the temperature to 325 degrees Fahrenheit and bake for an additional 15 minutes. The center of the cake should be firm. To check if a cake is done baking, insert a toothpick or cake tester into the center of the cake. The cake is done if it comes out clean or with a few crumbs clinging to it.

Cool and Remove From Pan

  • Allow the cake to cool on a rack for 10-15 minutes before removing it from the pan.
  • Transfer the cake to a plate or cooling rack to cool completely. Holding the pan and rack/plate together firmly, carefully invert them together to release the cake onto the rack/plate. Gently tap the bottom of the pan and lift it off, and your bundt cake should release cleanly.

Equipment

Bundt Pan 9.5 inch – 12 cup

Notes

Can I Use A Loaf Pan Instead Of A Tube Pan Or Bundt Ban For A Pound Cake?
Yes, you can use a loaf pan instead of a tube pan or bundt pan for a pound cake.  A loaf pan will work well for baking pound cakes, giving them a traditional rectangular shape.  Just make sure to adjust the baking time accordingly, as a loaf pan may require a longer baking time than a tube pan.  Also, remember that the cake’s final appearance will be different.  However, the taste and texture should still be delicious.
How To Store Pound Cake So It Stays Fresh
To keep a pound cake fresh, follow these steps for proper storage:
  1. Allow the cake to cool completely before storing it to prevent moisture buildup.
  2. Wrap the pound cake tightly in plastic wrap or aluminum foil to protect it from air and moisture.
  3. Place the wrapped cake in an airtight container or resealable bag for added protection.
  4. Store the pound cake at room temperature in a cool and dry area.
  5. If desired, you can also store the pound cake in the refrigerator for longer shelf life, but be aware that refrigeration can slightly alter the texture of the cake.
  6. Properly stored, a pound cake can stay fresh at room temperature for 2-3 days. In the refrigerator, it can last up to a week. Before serving, unwrap the cake and let it come to room temperature for the best flavor and texture.
How To Freeze Pound Cake
Keeping a frozen pound cake on hand is great for last-minute entertaining, especially during the holidays. To freeze a pound cake, follow these steps:
  1. Allow the pound cake to cool completely after baking.
  2. Wrap the cake tightly in plastic wrap, ensuring it is fully covered to prevent freezer burn and maintain moisture.
  3. Place the wrapped cake in a freezer-safe bag or airtight container.
  4. Label the container with the date and contents for easy identification.
  5. Place the pound cake in the freezer and store it for up to 3 months.
When you’re ready to thaw and enjoy the frozen pound cake:
  1. Remove the cake from the freezer and unwrap it while still frozen.
  2. Let the cake thaw at room temperature, preferably on a wire rack, to allow any excess moisture to evaporate.
Note: It’s important to note that freezing may slightly alter the texture of the pound cake, but it will be delicious. 
Serving: 1g, Calories: 275kcal, Carbohydrates: 53g, Protein: 5g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 71mg, Sodium: 61mg, Potassium: 87mg, Fiber: 1g, Sugar: 35g, Vitamin A: 202IU, Vitamin C: 0.1mg, Calcium: 45mg, Iron: 1mg
Cuisine: American
Course: Dessert
Author: Gina Dickson

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