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Elvis Presley's Favorite Pound Cake

Elvis Presley's Favorite Pound Cake

Elvis Presley's Favorite Pound Cake
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Servings 16
Author Cookie Madness


  • 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


  • 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 1/4 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.