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A circular pound cake on parchment paper

Augusta National Sour Cream Pound Cake

This Augusta National pound cake is rich, moist, and buttery with a tender crumb and a hint of vanilla flavor.
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Servings: 4
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 Cup Butter, softened
  • 2 2/3 Cups Sugar
  • 6 Eggs
  • 1/4 Tsp Baking Soda
  • 1 cup Sour Cream
  • 3 Cups Flour
  • 2 Tsp Vanilla

Equipment

  • Electric mixer
  • Bundt pan

Method
 

  1. Preheat oven to 350 degrees F.
  2. Place the butter and sugar in a large mixing bowl and cream with an ekextruc mixer for about 2 minutes until light and fluffy.
  3. Add one egg at a time, mixing well after each addition.
  4. In a separate bowl, stir the baking soda into sour cream until well combined.
  5. Add to the bowl with the butter and sugar the sour cream mixture, the vanilla, and the flour. Mix well with the electric mixer until well combined.
  6. Pour into a greased and floured tube or bundt pan.
  7. Bake for 50 to 60 minutes until a wooden skewer inserted comes out clean.
  8. Cool on a rack for 10-15 minutes and remove to a plate or cooling rack.