Elvis Presley's Pound Cake
2020-07-25 12:37:38
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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 cup unsalted butter softened, plus additional for buttering pan
- 3 cups sifted cake flour not self-rising; sift before measuring plus additional for dusting
- 3/4 teaspoon salt
- 3 cups sugar
- 7 large eggs at room temperature 30 minutes
- 2 teaspoons pure vanilla extract
- 1 cup heavy whipping cream
Instructions
- Put oven rack in middle position, but do not preheat oven.
- Generously butter two 8x4 loaf pans and dust with flour, knocking out excess flour. (Be sure to read NOTES if using 9x5 loaf pans)
- Sift together sifted flour and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total, once by itself and twice with the salt).
- Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment, or 6 to 8 minutes with a handheld mixer.
- Add eggs one at a time, beating well after each addition, then beat in vanilla.
- Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition.
- Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.
- Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles.
- Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 75-85 minutes.
- Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.
Notes
- The trick to this batter is beating it the full length of time specified. So when it says 5 minutes, set a timer for 5 minutes.
- Be sure to sift the flours as indicated in the recipe. Sift them 3 times as directed.
- Butter should be softened to room temperature. This means take the butter out of the fridge 20 minutes before you will need it. You should be able to make a small indent in the butter, but your finger should not go "into" the butter.
- We use 8x4 sized loaf pans. If you want to make these in 9x5 loaf pans, reduce the baking time by ten minutes.
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