Description
The Augusta National Sour Cream Pound Cake is a rich and moist classic dessert featuring a tender crumb thanks to the addition of sour cream. Perfectly balanced with a hint of vanilla, this pound cake is baked low and slow to achieve a golden crust while remaining soft and flavorful inside. Ideal for serving at gatherings or enjoying with a cup of tea.
Ingredients
Scale
Ingredient List
- 1 cup butter, softened (2 sticks)
- 2â…” cups sugar
- 6 eggs
- ¼ tsp baking soda
- 1 (8-oz) carton sour cream
- 3 cups all-purpose flour
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 300ºF. Grease and flour a 12-cup Bundt pan thoroughly to prevent the cake from sticking and to ensure even baking.
- Cream Butter and Sugar: Using an electric mixer fitted with the paddle attachment, cream the softened butter and sugar together until the mixture is light and fluffy, which helps to incorporate air and create a tender crumb.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition to combine fully and build structure.
- Mix Baking Soda with Sour Cream: Stir the baking soda into the sour cream. This will help activate the leavening properties for a light cake texture.
- Combine Flour and Sour Cream: Alternately add the flour and the sour cream mixture to the butter mixture, mixing gently after each addition. Stir in the vanilla extract for flavor.
- Pour Batter: Pour the finished batter into the prepared Bundt pan, smoothing the top as needed.
- Initial Baking: Place the pan in the preheated oven and bake at 300ºF for 1 hour to slowly cook the cake through without burning.
- Increase Heat and Finish Baking: After 1 hour, increase the oven temperature to 325ºF and bake the cake for an additional 15 minutes to develop a golden crust and ensure doneness.
- Cool Cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes to settle. Then, carefully remove the cake from the pan and transfer it to a cooling rack. Let it cool completely before slicing to prevent crumbling.
Notes
- Ensure the butter is softened to room temperature for easier creaming and a better texture.
- Be careful not to overmix the batter once you add the flour to avoid developing gluten which can make the cake dense.
- Allow the cake to cool completely before slicing to maintain its structure.
- You can dust the cake with powdered sugar or serve with fresh berries for extra flavor and presentation.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for longer freshness.
