Ingredients for Elvis Presley's Favorite Whipping Cream Pound Cake
- 2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- Cake Flour
- 1 cup heavy whipping cream
- Vanilla Extract
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How to Make Elvis Presley's Favorite Whipping Cream Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube or bundt pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 4 cups all-purpose flour and 1 teaspoon baking powder. Gradually add half of the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 1 cup heavy whipping cream.
- Gradually add the remaining dry ingredients, mixing until just combined. Stir in 1 teaspoon vanilla extract.
- Pour batter into the prepared pan.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once completely cooled, wrap the cake tightly and store at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
301g
Fat
114g
Carbs
38g