Elvis Presley'S Favorite Whipping Cream Pound Cake – a delicious recipe with sugar, butter, eggs, cake flour, whipping cream, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Butter and flour a 10 inch tube or bundt pan.
2
Thoroughly cream together sugar and butter.
3
Add eggs 1 at a time, beating well after each addition.
4
Mix in half the flour, then the whipping cream, then the other half of the flour.
5
Add Vanilla.
6
Pour into prepared pan.
7
Set in COLD oven and turn heat to 350u00b0F.
8
Bake 1 hour to 70 minutes, until a sharp knife inserted in cake turns out clean.
9
Cool in pan 5 minutes.
10
Remove from pan and cool thoroughly.
11
Wrapped well, this cake will keep for several days.
12
Note: while the original recipe did not suggest this, when I'm in the mood for something different I will add a teaspoon or two of orange or lemon extract for a lemon or orange pound cake.
1777
kcal
Calories
86
g
Fat
223
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 cups sugar, 1/2 lb butter, softened, 7 eggs, room temperature, 3 cups cake flour, sifted twice, and more.
Yes, Elvis Presley'S Favorite Whipping Cream Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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