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.
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 one I originally found on Epicurious. 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
The changes I made to the recipe on Epicurious were to halve it and bake it in an 8 ½ by 4 ½ inch loaf pan. To halve seven eggs, I used 3 eggs plus 1 yolk. The cake smelled a little eggy when I took it out of the oven, but it didn't taste too eggy once it had cooled. It was less dense and heavy than some of my other pound cakes and not as tight crumbed. It also seemed really sweet -- not that being sweet is a bad thing, but it just seemed a tad bit sweeter than others. 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.
Elvis Presley's Favorite Pound Cake
- 3 cups sifted cake flour should weigh around 12.5 oz, sift then measure
- ¾ teaspoon salt
- 2 sticks 1 cup unsalted butter, softened
- 3 cups sugar weight 21 oz
- 7 large eggs room temperature
- 2 teaspoons vanilla
- 1 cup heavy cream room temperature
- 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 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.