Elvis Presley Pound Cake
Yield
1 cakePrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
sugar
|
|
| ½ | pound |
butter
soft |
|
| 7 | large |
eggs
room temp |
|
| 3 | cups |
cake flour
sift twice |
|
| 1 | cup |
heavy whipping cream
|
|
| 2 | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
sugar
|
|
| 226.8 | g |
butter
soft |
|
| 7 | large |
eggs
room temp |
|
| 7.1E+2 | ml |
cake flour
sift twice |
|
| 237 | ml |
heavy whipping cream
|
|
| 1E+1 | ml |
vanilla extract
|
|
Directions
Mix butter and flour in a 10 inch tube pan.
Thoroughly cream together sugar and butter.
Add eggs one at a time, beating well after each addition.
Mix in half the flour, then the whipping cream, then the other half of the flour.
Add vanilla.
Pour batter into prepared pan.
Set in COLD oven and turn heat to 350℉ (180℃).
Bake 60 to 70 minutes, until a sharp knife inserted in cake comes out clean.
Cool in pan 5 minutes.
Remove from pan and cool thoroughly before serving.
