Elvis Presley's Favorite Pound Cake Recipe
Fresh butter, cream, vanilla, and eggs make this pound cake moist, rich, creamy, and fit for a King!
Ingredients
- 16 tbs butter unsalted
- 3 cups sugar
- 1 teaspoon vanilla extract
- ¾ teaspoon kosher salt
- 7 large eggs
- 3 cups cake flour sifted twice
- 1 cup heavy whipping cream
Instructions
- Bring butter and eggs to room temperature for 30-60 minutes.
- Thoroughly grease and flour two 9" x 5" loaf pans OR one 10-inch tube pan (without a removable bottom) or 10-inch Bundt cake pan.
- Preheat the oven to 350 degrees F.
- In a large bowl, mix butter, sugar, vanilla and salt with an electric mixer (handheld mixer or stand mixer with paddle attachment) on medium-high speed for five minutes, until fully combined and fluffy.
- Thoroughly mix in whole eggs, one at a time.
- Alternately add cake flour and whipping cream to batter, mixing after each addition. When all has been added, turn mixer to high and mix for 5 minutes until creamy and smooth. Cake batter will be thick.
- Pour batter, dividing evenly between two greased and floured 9" x 5" loaf pans, or one 10" Bundt or tube pan. Place pan or pans on oven rack set in middle position.
- Bake at 350 degrees F for between 60-75 minutes, until the tops are golden brown and a wooden pick inserted into middle of cake comes out with only a couple of crumbs attached. Check at 45 minutes to see if it's getting too brown. If you want it to stop browning, gently set a piece of non-stick foil over the top of the cake and continue baking until inside is done. Baking time will vary depending on your oven and pan, so watch it carefully.
- Set on rack to partially cool cake. Remove cakes from pans after 30 minutes by running a thin knife around the interior of the pan along the outer edges of cake; Invert cake onto a plate and return to rack to until fully cooled, for another 30-60 minutes.
Notes
- Be sure to use cake flour and not all purpose flour. Cake flour has a lower protein content, less gluten, and is ground finer than all purpose flour. It's great for lighter cakes like angel food and pound cake. You will not get the same results using all purpose flour.
- Follow the directions to sift your flower twice. It ensures there are no clumps in the flour, and it incorporates air for a lighter, fluffier texture. Begin by measuring the flour, then sifting. I use my mom's old hand crank sifter.
- Make sure you mix for the full amount of time indicated, even if it looks ready earlier. You're whipping air into the mixture for a light, fluffy texture.
- Carefully test the cake with a wooden toothpick before removing it from the oven. It is not unusual for it to look done on the outside before it is ready on the inside.
Nutrition
Calories: 412kcalCarbohydrates: 55gProtein: 6gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 128mgSodium: 235mgPotassium: 72mgFiber: 1gSugar: 38gVitamin A: 687IUVitamin C: 0.1mgCalcium: 29mgIron: 1mg
Tried this recipe?Let us know how it was!