Elvis Presley's Favorite Pound Cake
This is supposedly the recipe used for Elvis's favorite pound cake. It starts in a cold oven, which helps give the cake a thick brown crust. For the best results, be sure to bring all of your ingredients to room temperature. The butter should be soft, but not melted. Weigh the cake flour and sift it.
Servings 16 slices
Cost 5
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.