Elvis Presley’s Favorite Whipping Cream Pound Cake.
This recipe was printed in a local Mississippi newspaper over 30 years ago. The recipe was from an old childhood friend of Elvis’s (Janelle McComb). She used to make it for him every Christmas and on special occasions according to the article. She gave the recipe in 1987, on the 10th anniversary of Elvis’s death.
I have been wanting to make this recipe for a long time but I never have heavy cream on hand and I did not want to substitute the ingredient. I finally bought a container of heavy cream just so I could make this recipe because I love trying new pound cake recipes. Also I’m not going to lie I am a big fan of Elvis. I grew up listening to his music thanks to my parents who saw him in concert twice while he was still a live! This cake is very light & tender, it almost reminds me of an angel food cake but not quite as light. The crust is very much the same as an angel food cake, it turns golden brown in color and is slightly crisp and sweet.
This cake is very light & tender, it almost reminds me of an angel food cake but not quite as light. The crust is very much the same as an angel food cake, it turns golden brown in color and is slightly crisp and sweet.
This recipe makes 2 loaf pans of pound cake. You can cut the recipe in half and make 1 loaf if you want. I used 1.5 quart glass Pyrex loaf pans to make mine. If using unsalted butter add 3⁄4 tsp. kosher salt. Recipe calls for cake flour, you could use all purpose flour but it will change the taste/texture.
- 1 cup (2 sticks) salted butter, softened
- 3 cups cake flour
- 3 cups sugar
- 2 tsp. vanilla extract
- 7 eggs
- 1 cup heavy cream
- Preheat oven to 350°F.
- Grease two 9 x 5 x 2-inch loaf pans; set aside.
- Beat butter, sugar, & vanilla in a mixing bowl on medium-high speed with electric mixer until light and fluffy, about 4 minutes.
- Add eggs one at time, beating well after each, until smooth.
- Add flour and cream alternately, beginning and ending with flour, beating until smooth, about 5 minutes.
- Divide batter between 2 pans and smooth tops with a rubber spatula
- Bake 1 hour 15 minutes or until a toothpick inserted in the middle comes out with a couple crumbs.
- Let cool 30 minutes then remove and place on cooling rack; let cool completely before slicing.
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