Elvis Presley Pound Cake

The King’s pound cake is pure Southern excess in the best possible way. Seven eggs, half a pound of butter, a full cup of heavy cream, and three cups each of sugar and twice-sifted cake flour. No leavening agents at all. The eggs and the creaming method provide all the lift this dense, rich cake needs.

Starting in a cold oven is the technique that makes this recipe distinctive. Most cakes go into a preheated oven, but placing this batter in cold and letting it come up to temperature gradually creates an exceptionally even rise and a tender, velvety crumb with a golden crust that develops slowly rather than setting too fast on the outside.

The alternating addition of flour and cream is another detail that matters. Half the flour goes in first, then all the cream, then the remaining flour. This sequence prevents the batter from curdling (which happens when too much liquid hits the creamed butter at once) and keeps the texture smooth and uniform throughout.

Pro Tips

• Cream the butter and sugar thoroughly. This is the foundation of the entire cake. Beat until light and fluffy, at least 5 minutes. Under-creaming produces a heavy, dense cake.
• Add eggs one at a time, beating well after each. Seven eggs is a lot of liquid. Each one needs to be fully incorporated before the next goes in, or the batter breaks.
• Use room temperature eggs. Cold eggs shock the creamed butter and cause it to seize up, creating a lumpy batter.
• Sift the cake flour twice. The recipe specifies this. Double sifting aerates the flour and removes any lumps, producing the finest, most tender crumb.

Variations

• Lemon pound cake: Add the zest of two lemons and a tablespoon of lemon juice with the vanilla for a citrus twist on the classic.
• Cream cheese pound cake: Replace half the butter with softened cream cheese for an even denser, tangier crumb.
• Serve with fresh berries and whipped cream for a simple, elegant presentation.