Elvis Presley’S Favourite Pound Cake

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Elvis Presley'S Favourite Pound Cake - Plattershare - Recipes, food stories and food lovers

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4.84 from 6 votes
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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

Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Served AsDesserts
Recipe TasteSaltySweet
Calories 342 kcal
Servings 18

Ingredients
 

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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.
    Elvis Presley'S Favourite Pound Cake - Plattershare - Recipes, food stories and food lovers
  • 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!
    Elvis Presley'S Favourite Pound Cake - Plattershare - Recipes, food stories and food lovers

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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Please appreciate the author by voting!

4.84 from 6 votes

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

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Amrita Iyer
Amrita Iyer

I am a passionate foodie who loves to cook, serve and love to see people relishing my creations. Since the time I was small I used to wonder about the 'how' of things in the kitchen.

Then when I finally ventured as an unprofessional kitchen helper for my late grand-mother (a par excellent cook in her own generation) I was fascinated by the amount of stuff you could do to a simple milk and rice to form a most yummy pudding.

Here I am sharing my recipes with a will to learn from some and educate others as well!

Articles: 68

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4.84 from 6 votes

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