Saveur.com: Daily Fare: Elvis Presley's Pound Cake

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Elvis Presley's Pound Cake Oct 9th 2013, 13:00 Enlarge Credit: Penny De los Santos SERVES 10 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. See all 150 classic recipes featured in our 150th issue »

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