Dawn’s Southern Sour Cream Pound Cake

It’s Friday eve and I’m about ready to start my weekend early! So, to gear up, I’ve whipped up one of my Southern Sour Cream Pound Cakes.

Pound cake is that cake staple in the south. Sunday seemed to be the day we’d get to have it the most, and my grandmother could be found in the kitchen whipping one up. She could put a hurting on some pound cake!

And I’m not talking that boxed madness. Crocker-Hines does NOT put out a cake that tastes as good as a home baked pound cake made in the southern kitchen. Our cakes are heavy and full of so much flavor that you’ll remember them for years to come.

When I was a child, I’d stand in the kitchen and watch my grandmother make her pound cakes and lick the bowl.

Nobody wants to talk about licking cake bowls these days because of salmonella and the like. Real problems people. Real problems.

But I’m gonna tell you we licked the bowl when I was growing up. And we did it until the bowl was clean!

Pound cakes are filled with so many memories for me. So, I’ve partnered with AmorettiĀ  to share my special pound cake recipe made with Amoretti Vanilla Madagascar Bourbon Extract. I’m sharing this special recipe with hopes that it’ll have a place in your home to create some great memories for you and yours just as it has for me and my family.

Dawn's Sour Cream Pound Cake Pic with vintage tea set and Amoretti Vanilla Madagascar Bourbon Extract
Sour Cream Pound Cake Pic with vintage tea set and Amoretti Vanilla Madagascar Bourbon Extract
Dawn's Southern Sour Cream Pound Cake

Prep Time: 30 minutes

Cook Time: 1 hour, 35 minutes

2 hours, 5 minutes



Yield: 8-12

Serving Size: 1 slice

Dawn's Southern Pound Cake with Amoretti Extract

A delish, flavorful and rich cake that can be topped with just about anything or be eaten alone. Eat just a little and you’ll come back for more!


  • 3 cups unbleached flour
  • 3 cups sugar
  • 1 tsp baking powder
  • 1/4 cup Duke’s mayonaise
  • 2 cups unsalted softened butter
  • 3 oz milk
  • 6 eggs
  • 1 Tbsp Amoretti Vanilla Madagascar Bourbon Extract
  • 8 oz sour cream


Cream together butter and sugar for about four minutes.

Whisk in a separate bowl flour and baking powder.

Add one egg at a time to creamed butter and sugar.

Continue to whip until eggs are well blended and mixture is fluffy.

Slowly add flour mixture to the butter and eggs.

Add milk and Duke’s mayonnaise.

Mix thoroughly.

Mix in Duke’s mayonnaise and Amoretti Vanilla Madagascar Bourbon Extract.

Grease and flour a bundt pan and pour in your batter.

Bake on 325 degrees for 1:35 (1 hour 35 minutes).


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