Elvis Presley's Favorite Pound Cake
Cuisine: American
Author: Cookie Madness
Prep time: 20 mins
Cook time: 85 mins
Total time: 1 hour 45 mins
Elvis Presley's Favorite Pound Cake
  • 3 cups sifted cake flour (should weigh around 12.5 oz), sift then measure
  • 3/4 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
  1. Grease and flour a 10 inch tube pan or a large Bundt pan.
  2. Sift the already-sifted flour 3 times total, then stir in the salt.
  3. With an electric mixer, beat the butter and sugar until light and creamy, scraping bowl often. Do this for about 5 minutes.
  4. Add eggs 1 at a time, beating for 30 seconds after each addition, then beat in vanilla.
  5. 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.
  6. When batter is smooth and satin-y, pour batter into pan. Drop pan from about 2 inches onto the counter to remove air bubbles.
  7. Place pan in (cold) oven and turn oven temperature to 350°F.
  8. Bake for 1 to 1 1/4 hours or until golden.
  9. Let the cake cool in the pan on a rack, then loosen with a knife and invert
  10. Let cool completely before serving.
Recipe by Cookie Madness at https://www.cookiemadness.net/2013/03/04/elvis-presleys-favorite-pound-cake/