Elvis Presley's Favourite Pound Cake

One of my earliest bookmarked cakes from the internet. It’s been more than 3 years!

After seeing Honey Bee Sweets making her version of this cake, I knew I shouldn’t wait any longer if I ever have some whipping cream, and I did, after making Mike's chocolate engima cake. I forced myself to bake this cake, and I had no regrets doing it.

I was surprised by how this cake rose and then cracked. Usually cakes that I did without leavening will have a nice flat surface. But not this one. It rose at least by 33% when it was baking and lowered to maybe just 20% more of it’s prebaked height when it has cooled.
Another thing is that, when I see cakes baked in cold ovens, usually it’s dense and flatter too…but haha, why is mine domed and comes with a canyon? I have no idea.

But for pound cake or butter cake lovers out there, do try this cake. It’s dense, but soft, with a nice tight crumb. All who ate this cake raved about the crumb, how fine and tight it was.

I think the sugar here is just nice, after reduction. I dare not reduce too much as sugar place a role in retaining moisture in cakes like this. The original recipe with 3 cups of sugar (600gm) is just way, way, way too much. Maybe that’s the reason the “King” got heavier later on. The cake still taste sweet, not overly sweet, nicely sweet. No one complained.

Elvis Presley's Favourite Pound Cake
Recipe source : Epicurious

225gm butter
350gm sugar (reduced from original recipe of 600gm or 3 cups)
½ tsp salt (my butter is salted, so I reduced the salt but did not eliminate this as I usually will due to the high sugar content of the cake)
7 eggs
2 tsp vanilla extract
250ml /1 cup whipping cream (do not use non dairy)
350gm cake flour

1. Put oven rack in middle position, but do not preheat oven.
2. Generously butter pan and dust with flour, knocking out excess flour.
3. Sift together sifted flour and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).
4. 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.
5. Add eggs 1 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(I just beat for 2 mins). Batter will become creamier and satiny.
6. 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/175C (I used 160Cfor 40 mins and 150C for the last 20mins)
7. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours (mine was nicely done at 1 hour). 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

Butter cake experts out there, can let me know why my cake has wet lines? I read somewhere that it was due to the butter and sugar not well mixed with the batter, but I scraped the bowl after each egg, and after each addition of flour. Please let me know why…..
It always happens when I make cakes with 5 eggs and above with 1 block of butter. I'm suspecting my eggs are too large.

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