The Augusta National Famous 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 clubhouse of the National.
The original recipe 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.
What Is The History Of Pound Cake
The history of pound cake dates back several centuries. The origins of pound cake can be traced to Europe, particularly to England, where it was initially known as “pound bread.” The traditional recipe for pound cake consisted of equal parts of four main ingredients: butter, sugar, eggs, and flour, each weighing one pound.
Hence, the name “pound cake” originated from the pound measurements of these key ingredients.
How do I make a sour cream pound cake from scratch?
To make a pound cake from scratch, you typically combine equal parts of butter, sugar, eggs, some sour cream, and flour, along with other flavorings and leavening agents, then mix and bake in a loaf pan, tube pan, or bundt pan until golden and delicious.
This is an easy recipe with delicious results, so let’s get started. Your friends and family will be so impressed!
Ingredients Needed
Butter: Room temperature butter. *Only use real butter! It’s best to use unsalted butter.
Sugar: Use white sugar, also known as granulated sugar,
Eggs: The eggs should be at room temperature when baking because they incorporate more easily into the batter, resulting in better volume and a more even texture in the final baked goods.
Baking Soda: 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.
Sour Cream: Buy full-fat sour cream. It provides richness, moisture, and a creamy texture to baked goods.
Plain Flour: For this pound cake recipe, you must use plain flour, also known as all-purpose flour. 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.
Real Vanilla: Using real vanilla versus imitation is preferred 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.
How To Bake A Famous Pound Cake: Step-By-Step
Preparing this pound cake recipe is quick and effortless. You will have it in the oven baking in no time.
How To Prep Pound Cake Pan
Preparing the bundt cake pan is the first step for making a pound cake.
- Lightly grease the pan with butter or non-stick cooking spray such as Baker’s Joy, 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.
Making 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.
2. Add one egg at a time, mixing well after each addition. Blend on medium speed.
3. In a small bowl, stir the baking soda and vanilla into the sour cream. Use a small whisk and beat for 30 seconds to incorporate the ingredients.
4. Add flour and sour cream mixture to the butter creamed mixture. Stir thoroughly, making sure to scrape the sides of the bowl.
5. Pour the batter into the prepared pan. Use a rubber spatula to scrap all the batter out of the bowl.
Bake
- Place the cake in 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.
What if my baked pound cake will not come out of the bundt pan?
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.
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.
Topping Ideas For A Famous Pound Cake Recipe
This recipe for a buttery pound cake can be served plain or with additional tasty toppings.
- Powder Sugar: Dusting powdered sugar is a classic way to serve pound cake.
- Fruit: Fresh fruit such as strawberries, blueberries, raspberries, or blackberries, make a vibrant and refreshing choice.
- Brandy Spiced Pear Compote
- Sauces: Chocolate ganache or caramel sauce
- Ice Cream: A scoop of vanilla ice cream or any other flavor you enjoy.
- Whipped Cream
How To Store Southern Pound Cake To Keep It Fresh
To keep a pound cake fresh, follow these steps for proper storage:
- 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, away from direct sunlight and heat sources.
- Avoid refrigerating the cake unless it has perishable fillings or toppings that require refrigeration.
- 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.
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:
- 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.
When you’re ready to thaw and enjoy the frozen pound cake:
- 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.
- Once completely thawed, the pound cake can be served as is or reheated in a low-temperature oven to restore its freshness and warm it up, if desired.
Note: It’s important to note that freezing may slightly alter the texture of the pound cake, but it will be delicious.
FAQs and Tips For The Perfect Pound Cake
Even if this is your first time making a pound cake, with this easy recipe and tips, you can make a perfectly delicious dessert.
How do I make a moist pound cake?
To make a moist pound cake, there are a few key tips to follow:
- Use room temperature ingredients, such as butter and eggs, which blend better and create a tender texture.
- Incorporate sour cream or yogurt into the batter for added moisture.
- Avoid overbaking by checking for doneness with a cake tester or toothpick inserted into the center of the cake.
Can I substitute all-purpose flour for cake flour in a pound cake recipe?
You can substitute all-purpose flour for cake flour in a pound cake recipe. However, it’s important to note that the cake’s texture may be slightly different. Cake flour has a lower protein content than all-purpose flour, which results in a more tender crumb.
If using all-purpose flour as a substitute, you may need to adjust the amount slightly or consider adding a small amount of cornstarch to mimic the lower protein content of cake flour.
How do I prevent my pound cake from sinking in the middle?
To prevent a pound cake from sinking in the middle, make sure to follow these tips:
- Avoid overmixing the batter, as this can lead to excess air being incorporated, causing the cake to collapse during baking.
- Ensure the leavening agents (such as baking powder or baking soda) are fresh and not expired, as they help the cake rise and maintain its structure.
- Avoid opening the oven door too frequently while the cake is baking, as it can cause a sudden drop in temperature and disrupt the baking process.
- Once the pound cake is done, gently remove it from the oven and place it on a flat surface to cool. Avoid sudden movements or jarring, as this can cause the cake to sink in the middle.
- Check for doneness using a cake tester or toothpick inserted into the center of the cake. The cake is ready if it comes out clean or with a few crumbs.
Can I use margarine instead of butter in a pound cake recipe?
Yes, you can use margarine as a substitute for butter in a pound cake recipe. However, keep in mind that the flavor and texture of the cake will be quite different due to the different fat content and composition of margarine compared to butter. Butter adds a sweet, creamy taste that margarine can not.
Should I use salted or unsalted butter when baking a pound cake?
It is generally recommended to use unsalted butter when baking a pound cake. This allows you to have better control over the amount of salt in the recipe and ensures that the flavors of the other ingredients are not overpowered. However, if you only have salted butter on hand, you can reduce the amount of additional salt called for in the recipe to balance the flavors.
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.
More Masters Golf Themed Recipes
If you enjoy the Masters Tournament, then you will want to be sure and try other famous recipes that center around Augusta, GA, and the golf tournament.
Masters Concession Stand Copycat Recipes
Famous Augusta, GA Recipes
Make Your Own Taste Of The Masters
If you can not make it to the tournament this year, why not host your own Masters Viewing Party for family and friends? I have gathered some of my favorite Masters Menu Recipes and famous Augusta recipes for you to make and serve.
I have also made it easy for you to get all the recipes printed with extra tips and historical facts in my Famous Augusta Golf Copycat Recipes printable Ecookbook or Kindle.
If you enjoy this recipe, please take a moment to give it ⭐️⭐️⭐️⭐️⭐️. This helps others discover great recipes.
Augusta National Famous Pound Cake Recipe
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
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
Equipment
Instructions
Prepare Bundt Pan
- Lightly grease the pan with butter or non-stick cooking spray such as Baker's Joy, 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 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.1 cup butter, 2 2/3 cups sugar
- Add one egg at a time, mixing well after each addition. Blend on medium speed.6 eggs
- In a small bowl, stir the baking soda and vanilla into the sour cream. Use a small whisk and beat for 30 seconds to incorporate the ingredients.1/4 teaspoon baking soda, 8 ounce sour cream, 1 teaspoon vanilla
- Add flour and sour cream mixture to the butter creamed mixture. Stir thoroughly, making sure to scrape the sides of the bowl.3 cups flour
- Pour the batter into the prepared pan. Use a rubber spatula to scrap all the batter out of the bowl.
Bake
- Place the cake in 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.
Notes
Leave a Comment & Rate this Recipe
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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.