Sweet stuff

Elvis Pound Cake

A slice of pound cake dusted with powdered sugar on a plate with fresh raspberries. Bundt cake on platter in background

This rich & buttery pound cake was said to be Elvis Presley’s favorite dessert.  One taste, and you’ll agree that it’s the King of all pound cakes

The first time we had this, our friend Lynn brought dessert for a party.  She made an Elvis pound cake.  Pound cake is pound cake, right?  Uh, no.

This pound cake is the closest thing to perfection that I’ve ever tasted.  THE best.  I’m not even exaggerating.

Enough chit chat, let’s get baking!


Thing is, you have to make this cake exactly like the directions say.  It seems rather particular, but who are we to argue with perfection??

Generously butter a bundt pan and dust with flour, knocking out excess flour and set aside.

I’m using a stoneware bundt pan but a teflon bundt pan will work just as well

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And now let’s measure out all of our ingredients

We’ll need 2 sticks of unsalted butter, softened, 3 cups of sugar, 7 room temperature eggs (yes, 7!), 2 teaspoons of vanilla, one cup of heavy cream, 3 cups of sifted cake flour* & 1/2 teaspoon of salt

Not to state the obvious, but this is not a diet dessert folks… it’s over the top indulgent but oh-SO-worth it

*sift the cake flour and salt for a total of three times.  Then hop on your left foot while singing your favorite Elvis song.  Kidding.  About the hopping and singing but not the sifting.  Remember what I said about following the steps!

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We’ll begin by combining our butter and sugar.  Beat on medium-high speed until the butter and sugar are well combined and fluffy

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We’re going to add in the eggs one at a time with the mixer on medium speed

I like to crack each egg into a small bowl, then add to the mixer so I’m sure not to include any egg shells

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Once all of the eggs are incorporated, add in the vanilla

See those little flavorful vanilla beans in my extract?  It’s because I make my own from fresh vanilla beans.  SO easy and SO worth it. Check out my Homemade Vanilla post

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Add the cake flour into the mixer 1/2 cup at a time, alternating with the cream

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Beat for 5 minutes on high and you’ll have a beautiful, glossy batter.  Smells awesome already!

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Spoon the batter into the prepared pan

Place the pan into a cold oven and heat oven to 350 degrees F.  Yes, I said a cold oven, not preheated.  Why?  Not sure.  Ask one of my baker friends.  I’m just following the rules here

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Bake for 1 hour to 1 hour and 15 minutes – when a cake tester comes out clean

Cool in the pan then remove and love, love, love

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If you prepared your pan well enough, the cake will pull away from the sides of the bundt pan.  To be sure, you can slide a butter knife down each side of the cake

Moment of truth… drumroll please… success!

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Let cool completely and dust with some powdered sugar

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Serve to your extremely lucky friends and family.  They will love you for it

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A slice of pound cake dusted with powdered sugar on a plate with fresh raspberries. Bundt cake on platter in background

Moist, buttery and decadent.  No wonder this was Elvis’ favorite.  Cut yourself a hunk of burning love and enjoy!

Simply Sundays ~ Elvis Pound Cake

  • Servings: 8-10
  • Difficulty: Medium
  • Print

Ingredients

2 sticks of unsalted butter, softened

3 cups of sugar

7 room temperature eggs

2 teaspoons of vanilla

1 cup of heavy cream

3 cups of sifted cake flour

1/2 teaspoon of salt

+butter for greasing the pan and flour for dusting

Powdered sugar for serving

Directions

Generously butter bundt pan and dust with flour, knocking out excess flour and set aside

Add butter and sugar to bowl of mixer and beat on medium-high speed until well combined and fluffy

Add in the eggs one at a time with the mixer on medium speed; once all of the eggs are incorporated, add in the vanilla

Sift the cake flour and salt together for a total of three times; add the cake flour into the mixer 1/2 cup at a time, alternating with the cream

Beat mixture for 5 minutes on high

Spoon the batter into the prepared pan; place the pan into a cold oven and heat oven to 350 degrees F

Bake for 1 hour to 1 hour and 15 minutes – when a cake tester comes out clean

Cool in the pan then remove cake to rack: dust with powdered sugar when completely cooled

Tools used to make this recipe

Mini Prep Glass Bowl

Pyrex Prepware 1-Cup Measuring Cup

Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles

Silicone Flexible Rubber Baking Spatula

Pampered Chef Stoneware Fluted Pan 1440

© Simply Sundays 2019
All rights reserved

2 comments on “Elvis Pound Cake

  1. Yumolicious to the nth degree. 👏👏👏

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