Elvis Presley’s Favorite Pound Cake

1 minute read

This Elvis Presley’s Favorite Pound Cake is a classic, moist, and dense pound cake that’s surprisingly simple to make. With just a few ingredients, this recipe creates a rich and flavorful cake that is perfect for serving plain, with fresh fruit, or a light glaze.

Elvis Presley’s Favorite Pound Cake

Ingredients:

Ingredient	Quantity
Granulated sugar	3 cups
Butter, softened	1 cup (2 sticks)
Eggs, at room temperature	7
Cake flour, sifted twice	3 cups
Heavy cream	1 cup
Vanilla extract	2 teaspoons

Instructions:

Prep Pan: Thoroughly butter and flour a 10-inch tube or bundt pan. Set it aside.
Make the Batter: In a large bowl, use an electric mixer to cream the 1 cup of softened butter and 3 cups of granulated sugar until light and fluffy. Add the 7 eggs one at a time, beating well after each addition until fully incorporated. Add half of the 3 cups of sifted cake flour to the mixture and mix until just combined. Pour in the 1 cup of heavy cream, mixing until combined. Add the remaining flour and mix again. Finally, add the 2 teaspoons of vanilla extract and mix until everything is combined.
Bake: Pour the batter into the prepared pan. Place the pan in a cold oven, then turn the heat to 350°F (175°C). Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool & Serve: Let the cake cool in the pan for 5 minutes. Carefully invert the cake onto a wire rack and let it cool completely before slicing and serving.