Sour Cream Pound Cake

by Elizabeth Dengler, The Huckleberry Home

Easter Season is the perfect time for a pound cake! It makes sense if you think about it, with all the eggs and butter; definitely a cake for Spring. This delightful recipe was shared by some friends of my sister’s from Nesbit, Mississippi: Sarah Creecy and her sister Rebecca Creecy Posey. They brought it over to my sister Jennifer’s house after our dad’s funeral last summer. It’s even extra special because it is from the kitchen of Sarah and Rebecca’s mom, Francine from Florence, Alabama, who passed away about a year before our dad did. I admit, I ate more than a couple slices of this amazing cake during my time in Mississippi. I enjoyed it so much I even ate it for breakfast. It seemed like every time anyone walked into the kitchen it was beckoning to be nibbled on.


It’s a little fitting to be sharing this recipe with you now as my dad, Tom Ewing, would’ve turned 75 on April 11th. His birthday was always during the Easter Season and I know he would’ve enjoyed this cake. He had quite the sweet tooth. What my sister and I love about this particular pound cake is that it is dense yet fluffy and moist. Our whole family raved about it. It’s also versatile; you can serve it plain (it holds its own), top it with a basic glaze, or a little dusting of powdered sugar, or fresh sliced fruit, or a scoop of ice cream, or serve it up for breakfast with your coffee.
I’m over the moon that I have the opportunity to share this recipe that is near and dear to the heart of the Creecy sisters and the Ewing sisters. If you have a special recipe that you would like to share with our readers, please send it to elizabeth@huckleberrypress.com for the opportunity for it to be printed in an upcoming issue.

Sour Cream Pound Cake from the kitchen of Mrs. Francine McNeece Creecy

1 C unsalted butter, softened
3 C sugar
6 eggs, separated
3 C sifted cake flour
1/4 t baking soda
Dash of salt
1 C sour cream
1 t vanilla

Preheat oven to 325 degrees. Grease and flour your Bundt cake pan. In a medium bowl stir together cake flour, baking soda and salt; set aside. In your mixer, cream together butter and sugar. Add egg yolks one at a time, mixing well after each addition. Add in vanilla. Mix in the flour mixture, alternating with sour cream. Mixture will be stiff. In a separate bowl, beat your egg whites until light peaks form, then fold into cake mixture. Spoon into your prepared pan and bake for 1-1 1/2 hours until toothpick in the middle comes out clean. Allow to cool 10 minutes and remove from pan. Slice and serve anytime.

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