Elvis Presley'S Favorite Pound Cake
A rich, moist pound cake with a buttery flavor and tender crumb, perfect for dessert or teatime, loved by those who enjoy classic Southern comfort baking.
Ingredients
Instructions
- Cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Alternately add flour and heavy cream, beginning and ending with flour.
- Stir in vanilla extract.
- Pour batter into a tube pan and bake at 325°F for 1 hour to 1 hour and 15 minutes.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming with sugar. If you’re short on heavy cream, you can substitute half with milk and add a tablespoon of melted butter. Consider using cake flour instead of all-purpose flour for a finer crumb. Always check your cake a few minutes before the minimum baking time; ovens vary.
Serving Suggestions
This pound cake is delicious on its own, but you can also serve it with fresh berries or a dollop of whipped cream for a delightful dessert. It pairs beautifully with Grandma Jane'S Cake for a nostalgic dessert table. For a brunch option, consider serving it alongside Orange Breakfast Rolls for a sweet spread.
Storage & Reheating
To store leftovers, wrap the cooled pound cake tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Elvis Presley'S Favorite Pound Cake contains roughly 1848 calories, with 22g protein, 233g carbohydrates, and 46g fat. It is an excellent source of vitamin A (53% of the Daily Value), protein (45% of the Daily Value), and calcium (39% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 552mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use margarine instead of butter?
Yes, you can substitute margarine for butter, but the flavor and texture may differ slightly. Butter provides a richer taste and a more tender crumb, while margarine can make the cake a bit denser. If you opt for margarine, choose a stick variety for the best results.
What if my cake is too dry?
If your cake turns out dry, it may be due to overbaking or measuring the flour incorrectly. To remedy this, serve it with a drizzle of glaze or a scoop of ice cream to add moisture. For next time, check your cake a few minutes early to avoid overbaking.
Can I add flavors or mix-ins to the batter?
Absolutely! You can enhance the flavor by adding lemon zest, almond extract, or even chocolate chips. Just be careful not to add too much liquid, as it could alter the consistency. For a fun twist, consider folding in chopped nuts or dried fruit for added texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).