This is a photo of the Elvis Presley's Favorite Pound Cake recipe I tried on National Pound Cake Day. Yes, that day does exist! It falls on March 4 every year.You can make it with all purpose flour or a gluten-free 1:1 blend. The picture below is of the gluten-free version made with Thomas Keller's flour.
When I first baked this cake I mentioned that pound cake was not actually my favorite type of cake. At the time that was true, but I'm older now and for some reason I like it a little more. It's still a great pairing with any sort of berries, and it's a good excuse to break out the whipped cream. As for this recipe, it's adapted from Are You Lonely Tonight and has been shared across multiple websites. This version calls for a loaf pan, but the original uses a tube or Bundt.. Rather than make a full cake in a tube pan, I used a loaf pan and made a loaf pan size Elvis Presley cake.
Half Version of Elvis Presley's Favorite Pound Cake
If you want to make the half version in a loaf pan, use a 9x5 or an 8 ½ by 4 ½ inch pan. To halve seven eggs, use 3 eggs plus 1 yolk. The cake smells a little eggy right out of the oven, but settles once cool. It is less dense and heavy than some other pound cakes and not as tight crumbed. It also seems really sweet. Maybe that's why Elvis liked it? I don't know. It's definitely a very good cake, but my top favorite is still Perfect Pound Cake with Cream Cheese.
Gluten-Free Elvis Presley Pound Cake
It's easy to make this cake gluten-free. Just substitute the equivalent amount of Thomas Keller Cup4Cup gluten-free multi-purpose flour and follow the directions as written. Be sure to weigh the flour since gluten-free flours measure differently from cup to cup.
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Recipe
Elvis Presley's Favorite Pound Cake
Ingredients
- 3 cups sifted cake flour (350 grams) after sifting
- ¾ teaspoon salt
- 2 sticks unsalted butter, softened (228 grams)
- 3 cups sugar (600 grams)
- 7 large eggs, room temperature
- 2 teaspoons vanilla
- 1 cup heavy cream, room temperature (240 grams)
Instructions
- Grease and flour a 10 inch tube pan or a large Bundt pan.
- Sift the already-sifted flour 3 times total, then stir in the salt.
- With an electric mixer, beat the butter and sugar until light and creamy, scraping bowl often. Do this for about 5 minutes.
- Add eggs 1 at a time, beating on medium speed for 30 seconds after each addition, then beat in vanilla.
- Using the lowest speed of the mixer or if you prefer, by hand using a scraper, add half of flour, then all of cream, then remaining flour, mixing well after each addition.
- When batter is smooth and satin-y, pour batter into pan. Drop pan from about 2 inches onto the counter to remove air bubbles.
- Place pan in (cold) oven and turn oven temperature to 350°F.
- Bake for 1 to 1 ¼ hours or until golden.
- Let the cake cool in the pan on a rack, then loosen with a knife and invert
- Let cool completely before serving.
Angela says
I actually love pound cake, but have an issue with ones that are two sweet. I like the look of that crumb, though.
Anna says
I must say the texture improved quite a bit after it sat around for a while. It's tight crumbed (guess it's settled?) and I had fun cutting it into perfect little cubes. It is sweet, though.
C L says
This recipe is one of my longtime favorites! I have used this delicious pound cake recipe for about 15 years (at least LOL). I can vouch for how good it is. 🙂 So glad you posted it! 🙂
Katrina says
Glad it wasn't too eggy after it cooled.
Holiday Baker Man says
This is a new one for me. Thanks!
Anna says
Yes, I think it's because Elvis liked sugar. And the pound cake really is good.
Chewthefat says
Glad it turned out, despite your fears! Perhaps it needs some peanut butter, banana and bacon!
Cheryl says
Remember, Elvis was a Southern Boy and probably like his food sweet!