Elvis Presley's Pound Cake | Reni's Kitchen

Elvis Presley's Pound Cake | Reni's Kitchen

Elvis Presley's Pound Cake

original recipe: http://www.saveur.com/article/Recipes/Classic-Elvis-Pound-Cake

Ingredients:

• 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

Instructions:

Heat oven to 350°. Grease and flour two 9"x 5"x 2" loaf pans; set aside. Beat butter, sugar, vanilla, and salt in a bowl on medium-high speed of a hand mixer until pale and fluffy, about 6 minutes. Add eggs one at time, beating well after each, until smooth. 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. 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. Let cool 30 minutes, and then unmold onto a cooling rack; let cool completely before slicing and serving.