Elvis Presley’s Favorite Pound Cake: A Royal Treat
1 hour
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About Elvis Presley's Favorite Pound Cake: A Royal Treat
Want a taste of rock 'n' roll history? This Elvis Presley Favorite Pound Cake recipe delivers a rich, decadent slice of the King's favorite comfort food. It's a delicious tribute to his legendary sweet tooth.Dense yet incredibly moist, this classic pound cake bursts with buttery sweetness in every bite. Easy-to-follow instructions guarantee a perfect golden crumb, whether you're a seasoned baker or a kitchen newbie.Indulge in this nostalgic treat and experience the simple pleasure that made this cake an Elvis icon. Get ready for a taste of pure gold!
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Recipe Time & More
Prep10 minutes
Cook50 minutes
Total1 hour
Ingredients
Dry Ingredients
- 3 cup All-Purpose Flour sifted
- 3 cup Sugar powdered
- 1 tsp Salt
Wet Ingredients
- 1 cup Refined Oil or unsalted butter
- 7 Large Eggs
- 1 cup Milk
- 2 tsp Vanilla Extract
Equipment
Instructions
- Preheat oven to 350°F (175°C). This temperature ensures even baking.
- Grease and flour your chosen cake pan. Alternatively, use baking spray. This prevents the cake from sticking.
- In a large bowl, whisk together the flour and salt. Sifting helps create a light and airy cake.
- In a separate bowl, cream together the oil (or butter) and powdered sugar until light and fluffy. Use an electric mixer for best results.
- Beat in the eggs one at a time, mixing well after each addition. This emulsifies the batter, creating a smooth texture.
- Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can lead to a tough cake.
- Pour the batter into the prepared pan and gently tap it on the counter to remove any air bubbles. This helps create a uniform texture.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown and spring back when lightly touched.
- Let the cake cool in the pan for 45 minutes before inverting it onto a wire rack to cool completely. Cooling in the pan helps the cake retain its shape.
Recipe Notes
Good To Know
- A true pound cake does not contain baking powder as the measured ingredients create a beautifully moist, soft, and delicious cake.
- Use an angel cake pan, tube ring pan, or a bundt pan for best results.
- For a denser, more traditional crumb, let the batter rest in the pan for 10-15 minutes before baking.
- Serve with a drizzle of warm peanut butter sauce or caramelized banana slices for an extra-special presentation.
- Sift the powdered sugar before adding it to the batter to prevent lumps and create a finer crumb.
Expert Tips
- Use room temperature ingredients for optimal mixing and a smooth batter.
- Don't overmix the batter, as this can lead to a tough cake. Mix until just combined.
- Check for doneness by inserting a toothpick into the center of the cake. It should come out clean.
Storage Instructions
- Wrap tightly in foil or plastic wrap and store at room temperature for up to 5 days.
- Freeze individual slices for up to a month; thaw at room temperature before serving.
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Recipe Nutrition
Calories: 342kcalCarbohydrates: 49gProtein: 5gFat: 14gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 8.4gCholesterol: 1mgSodium: 127mgFiber: 1gSugar: 34g
Amrita Iyer
Articles: 68
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.