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
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.
TIP – This cake is meant to be baked in a conventional oven. If you are baking it in a toaster oven, preheat it first.
- Sift together the sifted flour and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).
- 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.
- Add the eggs one at a time, beating well after each addition.
- Afterward beat in vanilla.
- 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.
- Spoon batter into loaf pans and rap the pans against the counter once or twice to eliminate air bubbles.
- Place pans on a baking sheet and place in the cold oven and turn the oven temperature to 350°F.
- 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.
- 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
- Pound Cake Cupcakes
- Orange Poppy Seed Pound Cake
- Chocolate Pound 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
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItServings: 20 slices (2 loaves)
1 hour 45 minutes
Calories: 336
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
- ¾ 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
Before You Begin
- This recipe was developed and tested in a CONVENTIONAL oven. If you are using a toaster oven, we cannot be responsible for your results. If you are using a toaster oven, your best bet is to preheat it first.
- 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.
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.
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
Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!
This post originally appeared here on Aug 24, 2009.
Amanda Davis
President at Amanda's Creative Studio, Inc.
Amanda Davis is the entrepreneurial mom of four grown children and four step children. She and her husband, Chef Antoine, love to cook together creating recipes for this blog. Amanda also make kid's crafts and creates decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!
Latest posts by Amanda Davis (see all)
- Watergate Salad - November 21, 2024
- Sweet Potato Pie - November 18, 2024
- Roasted Turkey - November 14, 2024
Heather Davis says
That looks amazing Amanda. Pound Cake always reminds me of my grandmother except she use to buy the Entenmann's version. Will have to give your recipe a go. Love the title of it.
5 Star Foodie says
That pound cake looks so soft and delicious! Excellent recipe!
Amanda says
Barbara – LOL about Elvis haha!
Barbara @ moderncomfortfood says
Now I too have a hankering for pound cake that I might find hard to resist. This looks fabulous and quite addictive — thus perhaps explaining Elvis' chubbiness in his later years? Well done, Amanda!
Maria says
Looks good! I want a slice with fresh berries:)
isa says
Beautiful pound cake!
Lynnylu says
A hunka, a-hunka of yummy looking cake. Nice detective work.
pinkstripes says
Sounds delicious. I haven't made pound cake in ages.
tastyeatsathome says
Oh my, 2 pound cakes? I wouldn't be able to stop myself from eating them. I'm not the biggest cake person, but I love a good pound cake. Wonder if I can figure out a good gluten-free version.
Kitchen Flavours says
Wow…..that's as soft as snow…..looks yum……
Ingrid says
So what are your plans for that other loaf? Let's see how well this fares traveling through the mail. Hear me out….we need to know if it will hold up and if it will still be as yummy once it gets to Florida! Whaddya say?
~ingrid
Mags says
Wow… I'm all shook up! That looks fantastic.
Sorry about your earlier mishap. I had the same thing happen once and thought the same thing that you did. I should have known better when I saw that the batter was clear to the top of the pan. Where did I think it was going to go?
SUGAR B says
AMANDA!
How can you go wrong with sticks of butter and heavy cream?
You're giving me one of those loaves, right?!
;)
Alisa - Frugal Foodie says
I'm glad you persisted; this is really a beautiful cake!
jillbert says
That's great that you took the time to track them down and tell them what happened. What a pain to follow the directions and then waste the ingredients!
biz319 says
Wow, this looks so moist!
Frieda says
Beautiful cake ~ don't know if it would make it to the pans in my house…I have a tendency to eat the batter!
Trevor says
I had a similer hankering and tried for a brown sugar poundcake. I cut and paste the recipe, got the sugar amount WAY wrong (like you I progressed against my instincts) and ended up with a huge mess! My rematch the next day was successful but I think for poundcake, the classic is the best and I'm going to try this recipe next!
Barbara Bakes says
Looks better than Sara Lee!
Katrina says
Looks yummy. Whew, when I saw the ingredient list, I thought it was only for one cake. I'm really glad it was two with that much ingredients! ;)