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Title: Elvis Presley's Favorite Pound Cake
Categories: Cake
Yield: 1 Servings
| 3 | c | Granulated sugar |
| 1 | c | Butter; softened |
| 7 | Eggs; room temperature | |
| 3 | c | Cake flour; sift twice |
| 1 | c | Whipping cream |
| 2 | ts | Vanilla |
Butter and flour a 10-inch tube or bundt pan. Thoroughly cream together sugar and butter. Add eggs, one at a time, beating well after each addition.
Mix in half the flour, then the whipping cream, then the other half of the flour. Add vanilla. Pour batter into prepared pan. Set in a cold oven and turn heat to 350 degrees F.
Bake 60 to 70 minutes until a sharp knife inserted in the center comes out clean. Cool in pan 5 minutes. Remove from pan and cool thoroughly. Wrapped well, this keeps for several days.
Originally published in a Covington, Tennessee newspaper. This pound cake was baked every year for Elvis Presley by a neighbor or family friend for his birthday.
Published in the Oregonian FoodDay; typos by Dorothy Flatman 1996
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