Go Back
–+ servings
famous pound cake with mint and blueberries on plates, masters towel and masters spectator guide

Old Fashioned Sour Cream Pound Cake

Print Recipe
Augusta National sour cream pound cake is a rich, old fashioned sour cream pound cake known for its buttery texture and simple ingredients. This classic recipe from Tea Time at the Masters uses a cold oven baking method that creates a dense yet moist crumb.
Course Dessert
Cuisine American
Keyword augusta national, baking, copycat, pound cake
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 16
Calories 275
Author Gina Dickson

Equipment

  • Bundt Pan 9.5 inch - 12 cup

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.
    creaming butter and sugar
  • 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.
    sour cream, baking soda and vanilla in a bowl with whisk
  • 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
  • Pour the batter into the prepared pan. Use a rubber spatula to scrap all the batter out of the bowl.
    pound cake in pan ready to bake

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.

Notes

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. 

Nutrition

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
QR Code linking back to recipe