Flency’s Sour Cream Pound Cake Recipe
Houstonville’s Augustine Houston, known to many as Grandma Flency, was well known for her culinary prowess, and always having this pound cake cooling on the stove. Recipe originally published in the June 2024 issue.
SERVES 15
Ingredients
1/2 pound butter, room temperature
2 3/4 cups sugar
6 eggs, room temperature
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1 tablespoon vanilla
1 tablespoon lemon extract
1 cup finely chopped pecans
Directions
1. Preheat oven to 325 degrees. Butter and flour a 10-inch tube pan and set aside. Cream butter and sugar using in a large mixing bowl with electric mixer. Add eggs one at a time, beating well after each addition.
2. In another bowl, combine all dry ingredients. Add them to the creamed mixture alternately with the sour cream. Mix well. Add flavorings and pecans.
3. Pour batter into prepared pan and bake for 1 1/2 hours, or until a toothpick inserted in the middle comes out clean.
*Cook’s note: pound cake is best made a day ahead.
Recipe featured in “50 Quintessential Mobile Bay Recipes” sponsored by
