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Homemade Augusta National Sour Cream Pound Cake photo
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Augusta National Sour Cream Pound Cake

This Augusta National Pound Cake is a Southern classic! Rich, buttery, and moist, it's perfect for any occasion.
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Pound Cake, Southern
Servings: 10 servings

Ingredients

  • 1 cup butter softened (2 sticks)
  • 2 cups sugar
  • 6 units eggs
  • 1 tsp baking soda
  • 1 carton (8-oz) sour cream
  • 3 cups all-purpose flour
  • 1 tsp vanilla

Instructions

  • Preheat your oven to 325°F (165°C). Grease and flour your loaf pan to prevent sticking.
  • In a large mixing bowl, use your electric mixer to cream together the softened butter and sugar until light and fluffy, about 4 to 5 minutes.
  • Add the eggs one at a time, mixing well after each addition until fully incorporated.
  • Add the sour cream and vanilla extract, mixing until well combined.
  • In a separate bowl, whisk together the flour and baking soda. Gradually add to the wet mixture, mixing on low speed until just combined.
  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 60 to 70 minutes, or until a toothpick inserted comes out clean.
  • Remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely.

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Loaf Pan
  • Cooling Rack

Notes

  • Store in an airtight container at room temperature for up to 3 days.
  • For longer freshness, refrigerate for up to a week.
  • Freeze slices tightly wrapped for up to 3 months. Thaw at room temperature.