Sabtu, 13 September 2014

Elvis Presley's Pound Cake

Elvis Presley's favorite pound cake starts in a cold oven which is then turned to 350 to bake. It does not start in a pre-heated oven like everyday poundcake.

  • 16 tbsp. unsalted butter, softened, plus more for pans
  • 3 cups cake flour, sifted, plus more for pans
  • 3 cups sugar
  • 2 tsp. vanilla extract
  • ¾ tsp. kosher salt
  • 7 eggs
  • 1 cup heavy cream

  1. Heat oven to 350°.
  2. Grease and flour two 9"x 5"x 2" loaf pans; set aside.
  3. Beat butter, sugar, vanilla, and salt in a bowl on medium-high speed of a hand mixer until pale and fluffy, about 6 minutes.
  4. Add eggs one at time, beating well after each, until smooth.
  5. Add flour and cream alternately, beginning and ending with flour, beating until smooth. Increase speed to high; beat batter until smooth and light, about 5 minutes.
  6. Divide batter between prepared pans, and smooth tops with a rubber spatula; bake until a toothpick inserted in the middle comes out with a couple crumbs adhering to it, about 1 hour, 15 minutes.
  7. Let cool 30 minutes, and then unmold onto a cooling rack; let cool completely before slicing and serving.

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Elvis Presley's Pound Cake
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