I added a new dish to my Masters Sunday repertoire this year – the pound cake from Augusta National. It received rave reviews from family and friends! So much so that I used it again last weekend to make my bunny cakelets!
Masters Pound Cake
- ¼ cup demerara or turbinado sugar
- 1 cup butter, softened
- 2 ⅔ cups sugar
- 6 eggs, room temp
- ¼ tsp baking soda
- 8 oz sour cream
- 3 cups all-purpose flour
- 1 tsp vanilla
- Preheat oven to 300ºF. Grease and flour a 12-cup Bundt pan with Bakers Joy. Sprinkle with the demerara sugar, tilting the pan or pans to make an even coating of the sugar over the bottom and sides. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well.
- Add flour and sour cream alternately to the butter mixture. Add in baking soda. Stir in vanilla.
- Pour batter into prepared pan.
- Bake for 1 hour. Increase oven temperature to 325ºF and continue baking for 15 minutes. (for Bunny Cakelets, I baked for just 30 minutes)
- Remove from oven and let cool in pan for 10 minutes. Remove cake from pan and cool completely on baking rack.
Enjoy!
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