Augusta National Moist and Buttery Pound Cake Recipe (2024)

Growing up in the South, pound cake was a staple dessert served during holidays, dinner parties, or even potlucks. I wanted to learn how to make the best pound cake, so I tried several recipes, but none were quite perfect.

Finally, I found the best pound cake recipe that 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.

Ingredients You Will Need

The ingredients might seem simple, but each one plays a key role in creating the perfect pound cake. I have tried a few other pound cake recipes before, but until I used the combination of these ingredients in this recipe, my pound cakes were dry and not very tasty.

• Plain Flour: I always use plain, also known as all-purpose flour, when making pound cakes because 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 and results in a desirable texture.

Most Important Ingredients For A Moist Pound Cake

• Sour Cream: This is the most important ingredient in making a moist pound cake. It provides richness, moisture, and a creamy texture tobaked goods.Now, don’t skimp and get light or fat-free sour cream. Go for it and buy rich, full-fat sour cream for a soft, moist pound cake.

• Butter: Only use real butter, not a blend. Also, here is a big kitchen tip for the perfect pound cake.Butter should be at room temperature when baking because it blends better with other ingredients, resulting in a smoother batter and a more tender texture in the final baked goods.

• Eggs:One more moist pound cake kitchen tip, the eggs should be at room temperature when baking. Room temperature eggs will blend more easily into batter, resulting in a smoother texture and increased volume in your pound cake.

📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.

2. Add one egg at a time, mixing well after each addition. Blend on medium-low speed if you are using a mixer.

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3. 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.

4. Add sifted 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.

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Pound Cake Trouble Shooting

What if my baked pound cake will not come out of the bundt pan?

Yes, I have had this happen! It’s frustrating, but here is what I have learned. 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.

Why does my pound cake have gummy streaks?

It’s so aggravating when a pound cake looks so nice on the outside, and then after you slice it, you find doughy, gummy streaks.Pound cake can develop gummy streaks if it is underbaked or if your oven temperature is too low.

Over-mixing could also cause gummy streaks. I use a low speed on my stand mixer to prevent overmixingwhen creaming the ingredients. Also, I don’t walk away while it mixes, no multi tasking. Don’t worry, it won’t take long for everything to be combined and fluffy. Usually, it takes about 3 minutes.

I want to use a different pan for baking my pound cake, is this ok?

Yes, you can use aloaf paninstead of atube panorbundt panfor 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.

• Powder Sugar: Dusting powdered sugar is the classic way to serve pound cake.
• Fruit: Stack on some sweet strawberries, blueberries, raspberries, or blackberries and a big scoop of whipped cream.
• Ice Cream:Make it a dessert with a big scoop of vanilla ice cream and chocolate sauce drizzled on top.

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 a 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.

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.

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.