Elvis Presley’S Favourite Pound Cake
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About Elvis Presley'S Favourite Pound Cake
As my blog celebrates its 4th anniversary, I couldn't resist marking the occasion with something truly special from my oven—Elvis Presley's Favourite Pound Cake. Baking a cake seemed the perfect way to honor both the milestone and the legendary "King of Rock and Roll," whose music filled my childhood home even though he had already become a timeless star before I was born.
Learning about Elvis's favorite foods always fascinated me, and discovering that he shared his beloved recipes with fans in the 1970s made this cake feel even more meaningful. This classic pound cake—rich with flour, powdered sugar, refined oil, eggs, and milk—perfectly captures the comfort and indulgence the King cherished. It's a nostalgic, celebratory treat that lets us taste a slice of history while savoring the joy of baking.
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Recipe Time & More
Ingredients
- 3 cup Flour (maida sifted)
- 3 cup Powdered Sugar
- 1 cup Refined Oil (or butter butter)
- 7 Eggs
- 1 cup Milk
- 2 tsp Vanilla Essence (or extract vanilla extract)
- 1 tsp Salt (or as per taste)
- Cake (tube ring pan or a bundt pan for best results pan required use an angel pan)
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Instructions
- Preheat oven to 170°C.
- Prepare the angel cake pan/bundt pan/tube pan by greasing with butter/oil and sprinkling with 2 tbsp flour.Alternatively use a baking spray.
- Sift flour and salt twice in a bowl.
- Mix oil/butter and sugar in a mixing bowl and start beating with an electric beater till the sugar gets mixed with the oil/butter.Now add eggs one at a time,beating well after each addition.
- After adding all the 7 eggs,continue beating for 3 €€œ 4 minutes more.Add vanilla and mix well.
- Add in 1 cup flour and beat for a minute,then add 1/2 cup milk.Beat again and add 1 cup flour.Add the remaining 1/2 cup milk and the remaining flour and beat till the mixture is thick but can also flow freely.
- It should be like a thick batter.Pour into the prepared pan and thump on a table or the kitchen countertop to remove any air bubbles inside.
- Bake for 50 minutes to 1 hour till the top develops a crispy golden brown crust and a skewer inserted in the cake comes out clean.
- Cool for 45 minutes in the pan.Loosen sides with a bread knife and invert onto a plate.Cut into slices.Serve with tea or coffee to enjoy the King€„¢s Legacy!
Recipe Notes
A true pound cake does not contain Baking Powder as the ingredients measured akin to a pound make the cake beautifully moist,soft and uber delicious!
PAN REQUIRED – Use an angel cake pan, tube ring pan or a bundt pan for best results
Additional Tips
- For a denser, more traditional crumb, let the batter rest in the pan for 10-15 minutes before baking to allow the flour to fully hydrate and air bubbles to settle.
- If you’d like to add a nod to Elvis’s love of peanut butter and bananas, serve slices with a drizzle of warm peanut butter sauce or top with caramelized banana slices for an extra-special presentation.
- To ensure a smooth texture, sift the powdered sugar before adding it to the batter, as this helps prevent lumps and creates a finer crumb.
- This cake keeps exceptionally well—wrap tightly in foil or plastic wrap and store at room temperature for up to 5 days, or freeze individual slices for up to a month; simply thaw at room temperature before serving.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 342kcal | Carbohydrates: 49g | Protein: 5g | Fat: 14g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 8.4g | Cholesterol: 1mg | Sodium: 127mg | Fiber: 1g | Sugar: 34g
6 Comments
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This looks delightful! Thanks for the recipe.
This is so inspiring! Can’t wait to cook it.
This looks divine! Can’t wait to make it.
delicous
Perfect dish! Can’t wait to cook it.
Looks so delicious! Thanks for the recipe.