Elvis was a huge pound cake fan...

Makes 10 to 12 servings

2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan
3 cups sifted cake flour (not self-rising; sift before measuring) plus
additional for dusting
3/4 teaspoon salt
3 cups sugar
7 large eggs, at room temperature 30 minutes
2 teaspoons vanilla
1 cup heavy cream

Special equipment: a 10-inch tube pan (4 1/2 inches deep; not with a
removable bottom) or a 10-inch bundt pan (3 1/4 inches deep; 3-qt
capacity)

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

Generously butter pan and dust with flour, knocking out excess flour.

Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting
into another bowl (flour will have been sifted 3 times total).

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 350°F. 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.

(if you are making this in 2 loaf pans, start checking the cake at around 45 minutes until the cake is golden and a toothpick comes out clean)

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

Labels: Elvis's Favorite Foods