Elvis Presley's Favorite Whipping Cream Pound Cake
- 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.
Recipe by THE SEMISWEET SISTERS at https://www.thesemisweetsisters.com/2018/10/17/elvis-presleys-favorite-whipping-cream-pound-cake/
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