Elvis Presley's Classic Pound Cake Recipe
This legendary pound cake recipe was reportedly Elvis Presley's personal favorite, featuring the traditional rich, dense texture that made pound cakes famous. Made with seven eggs, heavy cream, and a full pound of butter and sugar, it delivers an incredibly moist, tender crumb with a golden exterior. The unique cold-oven start technique ensures even baking throughout this substantial cake. Perfect for special occasions or when you want to recreate a piece of culinary history, this indulgent dessert serves a crowd and improves with age as the flavors meld together.
Ingredients
Instructions
- 1
Grease and flour a 10 inch tube pan or large Bundt pan
- 2
Sift the already-sifted flour 3 times total, then stir in salt
- 3
Beat butter and sugar with electric mixer until light and creamy, scraping bowl often for about 5 minutes
- 4
Add eggs one at a time, beating for 30 seconds after each addition, then beat in vanilla
- 5
Using lowest mixer speed or by hand with scraper, add half of flour, then all cream, then remaining flour, mixing well after each addition
- 6
When batter is smooth and satiny, pour into prepared pan and drop pan from about 2 inches onto counter to remove air bubbles
- 7
Place pan in cold oven and turn temperature to 350°F
- 8
Bake for 1 to 1 1/4 hours or until golden
- 9
Cool cake in pan on rack, then loosen with knife and invert
- 10
Cool completely before serving
Tips
Start with a cold oven for this recipe - placing the cake in before preheating ensures even, gradual baking that prevents cracking.
Room temperature ingredients are crucial for proper mixing - take eggs and cream out 1-2 hours before baking.
The cake actually improves after a day as flavors meld, so consider making it ahead for best results.
Good to Know
Store covered at room temperature for up to 5 days or refrigerate for up to 1 week
Can be made 1-2 days ahead - flavor actually improves with time
Serve at room temperature, plain or with fresh berries and whipped cream
Common Mistakes
Don't overmix after adding flour to avoid tough texture
Ensure all ingredients are room temperature for proper emulsion
Don't skip the cold oven start - it prevents cracking and ensures even baking
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without a tube or Bundt pan?
You can use two 9-inch round pans, but reduce baking time to 45-60 minutes and check for doneness with a toothpick.
How long does this pound cake keep?
It keeps at room temperature for 5 days covered, or refrigerated for up to a week. It actually tastes better after a day.
Can I freeze this pound cake?
Yes, wrap tightly and freeze for up to 3 months. Thaw overnight at room temperature before serving.