Elvis Presley's Favorite Pound Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup (2 sticks) unsalted butter, softened, plus additional for buttering pan
3 cups sifted cake flour (not self-rising)
¾ teaspoon salt
3 cups sugar
7 large eggs, at room temperature 30 minutes
2 teaspoons pure vanilla extract
1 cup heavy cream
10-inch bundt pan
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Directions: |
Directions:1. Butter and flour or spray Baker's Joy on cake pan.
2. Sift flour (3 cups) and salt into bowl three times.
3. Beat together butter (2 sticks) 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 or 8 with a handheld mixer. Add eggs 1 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 the bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.
4.Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in cold oven and turn on to 350ºF. Bake until golden and wooden pick or skewer comes out with a few crumbs adhering to it, 1 to 1¼ hours. Cool cake in pan on a rack 30 minutes. Run a butter knife gently round the inner ad out edges of cake, then invert rack over pan and flip to cool completely. |
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Number Of
Servings: |
Number Of
Servings:10-12 |
Preparation
Time: |
Preparation
Time:3½ hours |
Personal
Notes: |
Personal
Notes: Keep in airtight container, at room temperature 5 days.
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