Even when he was the biggest name in music and one of the most recognizable people in history, Elvis Presley never lost his love for simple home cooking. Elvis’s Favorite Pound Cake was truly one of his favorite desserts, and it’s pretty easy to see why! The cake is extra tender, thanks to sifting the flour multiple times, and the texture is light, fluffy, and full of rich buttery flavor. All Elvis’s Favorite Pound Cake really needs is some fresh fruit and whipped cream, but even if you don’t have those, you’ll still be in for a real treat. You might just find a burning love for this cake!

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  • all-purpose flour, to taste, for dusting the pan
  • 3 cups cake flour, sifted once before measuring
  • 3/4 teaspoon kosher salt
  • 2 sticks unsalted butter, softened, plus more, to taste, for greasing the pan
  • 3 cups sugar
  • 7 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup heavy cream
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Step 1 –Adjust the oven rack into the middle of the oven.

Step 2 –Generously butter and flour a 10-inch tube pan and knock out any excess flour.

Step 3 –Sift the cake flour and the salt into a medium bowl.

Step 4 –Sift the cake flour mixture into another medium bowl.

Step 5 –Beat together 2 sticks of the butter and the sugar in a large bowl with an electric hand mixer at medium-high speed until pale and fluffy, about 5-8 minutes.

Step 6 –Add the eggs, one at a time, to the sugar mixture and beat well after each addition.

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Step 7 –Beat the vanilla into the sugar mixture.

Step 8 –Reduce the speed to low, add 1/2 of the cake flour mixture to the sugar mixture, and mix well.

Step 9 –Add the heavy cream to the batter mixture and mix well.

Step 10 –Add the remaining cake flour mixture to the batter mixture, and mix well.

Step 11 –Scrape down the sides of the bowl.

Step 12 –Beat the batter at medium-high speed for 5 minutes.

Step 13 –Spoon the batter into the prepared tube pan, tapping the pan on a flat surface once or twice to eliminate any air bubbles.

Step 14 –Place the pan in the cold oven.

Step 15 –Preheat the oven to 350 degrees F.

Step 16 –Bake the cake until it is golden and a toothpick inserted into the center comes out clean with only a few crumbs adhering, about 1 hour-1 hour 15 minutes.

Step 17 –Cool the cake in the pan on a rack for 30 minutes.

Step 18 –Run a thin knife around the inner and outer edges of the cake.

Step 19 –Place a rack over the pan and invert the cake onto it to cool completely.

Step 20 –Serve.