Elvis Presley’s favorite pound cake

By on June 10, 2015

Pound cake is underrated and avoided. For one thing, it’s ugly. Another, it’s got a bad name. The word “pound” insinuates it’s more caloric and the word is a constant reminder. Angel food cake has a nice name and therefore, people think it tastes better. But when cut up, the pieces are like those little Whos in Whoville and who wants to eat a Who?

Pound cake is rarely frosted because it’s so good by itself. If you take off frosting from a lot of cakes, they’re not that great. I put this cake batter in a 9×13 sheet pan and drizzled over cherry sauce, but next time I’ll frost it.

It doesn’t help my case for not avoiding pound cake, but this is Elvis Presley’s favorite recipe. It’s got to be good, right? And it is — sort of like a scone cake — it’s denser and not too sweet.

I got this from Epicurious.com and this is what they said: “This is the best pound cake we have ever tasted. Its tender appeal is owed in part to cake flour and cream, and in part to beating the batter an extra 5 minutes.”

There’s a reason why this pound cake is Elvis Presley’s favorite. Try a hunk-a hunk-a yourself and find out. (Photo by Michele Walter Fry)

There’s a reason why this pound cake is Elvis Presley’s favorite. Try a hunk-a hunk-a yourself and find out. (Photo by Michele Walter Fry)


Elvis Presley’s Favorite Pound Cake


2 sticks (1 cup) unsalted

butter, softened

3 cups sifted cake flour

(not self-rising)

3/4 teaspoon salt

3 cups sugar

7 large eggs, at room

temperature 30 minutes

2 teaspoons vanilla

1 cup heavy cream



Put oven rack in middle position, but do not preheat oven.

Spray pan with non-stick cooking spray.

Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total). *My note: I skipped this part.

Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.

Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350ºF. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.

Cooks’ note: Cake keeps, covered well with plastic wrap or in an airtight container, at room temperature 5 days.


Cheat Berry Sauce


Your favorite berry

(I used cherries here)

Jar of preserves of the

same berry (I used Smucker’s Cherry Orchard’s Finest)



Add both at the same time in a skillet and cook on medium just until the sauce is absorbed into the berry, but the berry still holds its shape and keeps its nutrients.

I fill pie shells with it, top it on ice cream, cakes, and add to smoothies. People ask me for my pie recipes, and this is sometimes it. Instead of adding just sugar, I’m adding more berry flavor which includes pre-measured sugar.

Michele Walter Fry welcomes your comments at michelewalterfry@gmail.com.

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