Augusta National sour cream pound cake is a classic old fashioned sour cream pound cake that has become part of Masters Tournament tradition. The recipe was shared in the Tea Time at the Masters cookbook and is known for its rich buttery flavor and dense yet tender crumb.
This old-fashioned pound cake is made with simple ingredients like butter, sugar, eggs, and sour cream. This traditional pound cake is a dependable dessert that feels special without being complicated. It is perfect for serving with fresh berries and whipped cream, or alongside iced tea, while watching the Masters with family and friends.
Why This Pound Cake Is Famous
The Augusta National sour cream pound cake became well known after the recipe was published in the Tea Time at the Masters cookbook, which is out of print now. Augusta National Golf Club gave this recipe to the Augusta Junior League so they could include it in their cookbook.
This moist pound cake has been a staple at the club for years, reflecting the simple yet elegant culinary traditions of Augusta National. To explore more about the iconic foods that have become synonymous with the Masters tournament, delve into the History of Masters Golf Tournament Concession Stand Food.
I baked this for The Masters yesterday! A lovely treat for my husband and daughter during the final round!
—Carmen
Main Ingredients You Will Need
Each ingredient in this old fashioned sour cream pound cake plays an important role in creating the dense yet moist texture the recipe is known for. Butter provides the rich flavor, while sour cream keeps the crumb moist and soft. For the full list of ingredients and amounts, see the recipe card below.
- Butter: Soften to room temperature before using. Always choose real butter for the best flavor and texture. Look for high-quality brands with minimal ingredients.
- Sugar: Provides a delicate sweetness and a perfect crumb. Opt for fine granulated sugar for a smoother batter.
- Large eggs: Use room temperature eggs for better incorporation into the batter. Choose fresh, high-quality eggs for the best results.
- Baking soda: Essential for proper leavening and texture. Always check the expiration date for effectiveness.
- Full-fat sour cream: Adds moisture and richness to the cake. Look for a high-fat content for the best texture.
- All-purpose flour: Sift before adding to ensure a smooth batter. Choose an unbleached variety for a more natural flavor.
- Real vanilla extract: Only use real vanilla extract. Avoid imitation vanilla, as it lacks depth and richness.
How to Make Old-Fashioned Sour Cream Pound Cake
Preparing this pound cake recipe is really easy. You will have it in the oven baking in no time.
Make The Batter
In a large bowl, cream butter and sugar together until smooth and well combined. 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. If using a mixer, blend on medium-low speed.
Mix In Sour Cream
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 the sifted flour and sour cream mixture to the butter-creamed mixture. Stir thoroughly, scraping the sides of the bowl.
Fill Pan and Bake
Pour the batter into the prepared pan. Use a rubber spatula to scrape all the batter out of the bowl.
Bake the sour cream pound cake on the middle rack of a cold oven, setting the temperature to 300°F and baking for 1 hour. Then, increase the temperature to 325°F and bake for an additional 15 minutes until the center is firm. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs. Let the cake cool in the pan for 10-15 minutes before inverting it onto a cooling rack or plate. Gently tap the pan to release the cake, then allow it to cool completely before serving.
Pound Cake Troubleshooting
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 multitasking. Don’t worry, it won’t take long for everything to come together and be 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 old fashioned sour cream pound cake is traditionally served plain, but a few simple toppings make it feel extra special during Masters week or taking to a church potluck dinner.
- 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.
Masters Party Food Menu
Watching the Masters Tournament is even more fun with a few classic Augusta inspired recipes and fun golf-themed party decorations on the table. Slice this old fashioned sour cream pound cake and serve it with fresh berries and whipped cream alongside other Masters favorites like pimento cheese sandwiches and sweet iced tea. Create a full Masters Party Food Menu with these make-at-home recipes.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help! If you enjoy making this recipe, be sure to let us know! Leave a comment with a star rating below. Also, snap a photo and tag @intentionalhospitality on Instagram.💛 I love seeing your creations!
Old Fashioned Sour Cream Pound Cake
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.
Gina’s Notes and Tips
- Allow the cake to cool completely before storing it to prevent moisture buildup.
- Wrap the pound cake tightly in plastic wrap or aluminum foil to protect it from air and moisture.
- Place the wrapped cake in an airtight container or resealable bag for added protection.
- Store the pound cake at room temperature in a cool and dry area.
- 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.
- 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.
- Allow the pound cake to cool completely after baking.
- Wrap the cake tightly in plastic wrap, ensuring it is fully covered to prevent freezer burn and maintain moisture.
- Place the wrapped cake in a freezer-safe bag or airtight container.
- Label the container with the date and contents for easy identification.
- Place the pound cake in the freezer and store it for up to 3 months.
- Remove the cake from the freezer and unwrap it while still frozen.
- Let the cake thaw at room temperature, preferably on a wire rack, to allow any excess moisture to evaporate.
So excited to make this! Does the butter need to be softened?
I do soften my butter. I need to add that to the printable recipe. Thanks.
What size bunts pan do you use for this cake?
Linda, I use a six cup bunt pan similar to this one. I will add this to the recipe card, thank you.
6 Cup Bundt Pan
I’m thinking of adding lemon and/or almond extract. How much would you suggest?
almond extract is great in this. I would do 1 teaspoon. Let me know how you like it.
I did a teaspoon mix of both almond and lemon extract. Very good
Your recipe is very similar to mine, except I use Creamcheese instead of sour cream. Plus by adding a teaspoon of almond & butter extract gives it an wonderful flavor! This is truly a wonderful Poundcake! To brush a simple syrup over the cake, it makes this very special indeed!
I love almond extract and the idea of adding butter extract, brilliant! Maybe we need to tell Augusta National they could tweak their recipe for a new flavor profile! Oh and do you use a whole block of cream cheese?
Patrice, What type of pan did you bake it in?
I read sour cream as 16 ounces. I believe it should be 1 (one) 6 ounce container. Is that correct? I want to try again tomorrow. Thanks.
I was wondering the same thing. I’m about to try for a Masters get together tomorrow. Would be nice to know. I’ll compare to other recipes but I’m guessing 3/4 cup.
I just checked the recipe in my Tea-Time At The Masters cookbook. I made a mistake. It should read 1 – 8oz container of sour cream. I just fixed the recipe in the post. Thank you so much for pointing this out! I appreciate it.
I baked this for The Masters yesterday! A lovely treat for my husband and daughter during the final round!
What size loaf pan should I use? I used a 9 x 5 Pyrex glass loaf pan and had some overflowing. It turned out amazing despite my error and I’m curious to plan for future. The beginning of a wonderful Masters tradition for our family. Thank you so much!
Thanks for sharing Carmen, I really enjoy hearing this! If you’d like to bake the Augusta National Sour Cream Pound Cake in a loaf pan instead of a bundt pan, it’s an easy swap. Since the original recipe is designed for a 12-cup bundt pan, you can either halve the recipe to fit one standard 9×5 loaf pan (which holds about 6 cups of batter) or divide the full recipe into two loaf pans. Keep the oven temperature at 325°F and begin checking for doneness around 55 to 65 minutes—a toothpick inserted in the center should come out clean or with just a few moist crumbs. For best results, grease the pan well and line the bottom with parchment paper for easy removal. Let the cake cool in the pan for 10 to 15 minutes before turning it out onto a wire rack to cool completely. This adjustment makes it perfect for smaller gatherings or gifting!
Hello Gina,
I have a quick question… in the caption where the picture of ingredients is shown, salted butter is shown, however in the write up of the recipe you mention using unsalted butter. The recipe itself doesn’t mention add any salt. Which high quality butter should I use salted or unsalted?
Many thanks
Good catch Judith, I will go in the post and fix this. As for salted or unsalted, I have used both when making this and could not tell the difference. I have added a picture of the Augusta National’s recipe from my Tea Time At The Masters cookbook and it doesn’t say. So, I would suggest salted since that is the most common way to buy it. I like my Publix store brand. In the U.S., butter must have at least 80% butterfat. Premium butters like Kerrygold, Plugrá, or European-style often have 82–85%, giving them a richer flavor and smoother texture. If it says “spread,” “whipped,” or “blend,” it’s not true butter. Let me know your thoughts.
I want to make half of this for a 9.5 loaf pan. Can I just half the ingredients and bake it in the loaf pan? How long and at what temp? You could bake the full bactch in two pans. Then freeze one for later. This pound cake freezes great. I like to wrap with plastic wrap and then foil before freezing.
I have never tried cutting the poundcake recipe in half but technically it seems like it should work fine. I would keep the baking instructions the same except maybe cut the time down by 15 minutes or so. I suggest using a toothpick and testing it to be sure it’s done. if you try this, let me know how it turns out.