Whipping Cream Pound Cake

Pound cake is made from butter, eggs, flour, and sugar, and is baked in a loaf pan. Pound cake got its name from having a pound of each of these ingredients, but apparently Elvis Presley’s favorite recipe didn’t. Either way, this is the best pound we have ever made.

Whipping Cream Pound Cake Recipe

This pound cake reminds me of the Sara Lee pound cakes I ate when I was a kid. Dense but moist, sweet and a perfect crumb. My favorite way to eat it was slathered in creamy, spreadable butter or with a smear of lemon curd of homemade jam.  I’ve made this countless times since I discovered it over a decade ago.

Tips for Making Homemade Pound Cake

• The trick to this batter is beating it the full length of time specified. So when it says 5 minutes, set a timer for 5 minutes.
• Be sure to sift the flours as indicated in the recipe. Sift them 3 times as directed.
• Butter should be softened to room temperature. This means take the butter out of the fridge 20 minutes before you will need it. You should be able to make a small indent in the butter, but your finger should not go “into” the butter. 
• We use 8×4 sized loaf pans. If you want to make these in 9×5 loaf pans, reduce the baking time by ten minutes.

Pound cake ingredients

• I use unsalted butter whenever I bake. If you use salted butter you likely won’t notice a difference, but if you’re tastebuds are sensitive you may taste a hint of salt.
• This recipe uses sifted cake flour, which means you will sift before measuring it out.
• Other standard ingredients include table salt (which you might want to cut back if you use salted butter), granulated sugar, and large eggs.
• Use pure vanilla extract, imitation has a completely different flavor and will alter the results of this pound cake.
• The reason this pound cake is so good is because of the heavy cream. Instead of a pound of butter, cream makes up for using less butter.

Helpful baking tools

• Loaf pans (8×4)
• Wire cooling rack
• Stand mixer
• Sifter

How to make Elvis Presley Whipping Cream Pound Cake

Start by positioning your oven rack in the middle position, but do not preheat your oven. Generously butter two 8×4 loaf pans and dust them with flour, knocking out any excess flour.

1. Sift together the sifted flour and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).
2. Beat together the softened butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy. This will take about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer.
3. Add the eggs one at a time, beating well after each addition.
4. Afterward beat in vanilla.

5. Reduce the mixer speed to low and add half of flour, then all of the heavy cream, then the remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become satiny and creamy.

6. Spoon batter into loaf pans and rap the pans against the counter once or twice to eliminate air bubbles.
7. Place pans on a baking sheet and place in the cold oven and turn the oven temperature to 350°F.
8. Bake until golden brown and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs sticking to it, about 75-85 minutes.
9. Cool pound cakes in pans on a wire rack for 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.

Other cake recipes you will enjoy

• Lemon Curd Poke Cake
• Pistachio Cake
• Chocolate Texas Sheet Cake

Elvis Presley's Whipping Cream Pound Cake

This pound cake reminds me of the Sara Lee pound cakes I ate when I was a kid. Dense but moist, sweet and a perfect crumb

4.96 from 21 votes

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Course: Desserts

Cuisine: American

Course: Desserts

Cuisine: American

Servings: 20 slices (2 loaves)

1 hr 45 mins

Calories: 336

Author: Amanda Formaro

Ingredients

• ▢ 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 pure vanilla extract
• ▢ 1 cup heavy whipping cream

Things You'll Need

• ▢
  8x4 loaf pan
• ▢
  Wire cooling racks
• ▢
  Stand mixer
• ▢
  Sifter

Instructions

• Put oven rack in middle position, but do not preheat oven.
• Generously butter two 8x4 loaf pans and dust with flour, knocking out excess flour. (Be sure to read NOTES if using 9x5 loaf pans)
• Sift together sifted flour and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total, once by itself and twice with the salt).
• Beat together butter 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 one 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, 75-85 minutes.
• 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.

Expert Tips & FAQs

• The trick to this batter is beating it the full length of time specified. So when it says 5 minutes, set a timer for 5 minutes.
• Be sure to sift the flours as indicated in the recipe. Sift them 3 times as directed.
• Butter should be softened to room temperature. This means take the butter out of the fridge 20 minutes before you will need it. You should be able to make a small indent in the butter, but your finger should not go "into" the butter. 
• We use 8x4 sized loaf pans. If you want to make these in 9x5 loaf pans, reduce the baking time by ten minutes.

Nutrition

Serving: 1slice | Calories: 336cal | Carbohydrates: 44g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 115mg | Sodium: 122mg | Potassium: 58mg | Fiber: 1g | Sugar: 30g | Vitamin A: 566IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

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This post originally appeared here on Aug 24, 2009.