Elvis Presley's Favorite Whipping Cream Pound Cake

I made this for the holidays and told my guys it was Elvis favorite. They ate is right up! Most of the time we have cake left over but not this one! I like it as a base for stawberry short cake, but the guys ate it like it was.

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This is the only pound cake I ever make now. The hardest thing about it is greasing the pan! I substituted regular flour for the cake flour, but took out two tablespoons per cup and added 2 tablespoons cornstarch per cup. I found this substitution in another cookbook I had. It turned out delicious. I make it absolutely according to the recipe and it is wonderful. In the past I have added things to it such as pecans and brown sugar in the middle or a glaze on top. Those are ok, but my favorite is the plain, unadulterated original! I am a teacher and I took this cake to the lounge this morning and it was gone by 9:00 a.m.! I had six or seven people ask me for the recipe. With these ingredients, how could you go wrong? Since the butter is such a prevalent flavor in this cake, I use a very high quality butter for this. It is also very simple to make and easy to clean up after. Highly recommended!

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I halved this recipe and baked it in a loaf pan. It took a little longer than 70 minutes, but was definitely worth the wait. I'm making another pan tonight!

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I have made this pound cake for years (I also got it from my newspaper) and always found it to be extremely delicious. Always gets rave reviews whenever I bring it to Church Choir dinners, etc.

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I thought I had discovered the best pound cake until I met this one. WOW says it all! Absolutely delicious and a head turner. It turned out perfect. Moist, dense and heavy but light in a different kind of way. I will make this my #1 recipe for pound cake. Now my Ricotta pound cake has to take 2nd place.

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This is one of my top five favorite recipes EVER. This is a can't miss recipe. Don't even be tempted to substitute margaine! A lady I used to work with 25+ years ago in Northern Mississippi (very near Tupelo) brought this cake to work and it was so good I asked for the recipe. I've made it dozens of times since, the only changes being that I use six eggs, and a 300-degree oven for 90 minutes. I'm a huge chocoholic and so very often I'll divide the batter in half and add baking cocoa and a little milk to half to make a marbled cake. Tonite I tried still another variation: adding a half cup chopped pecans as a garnish after a Marble Pound Recipe I clipped years ago from Southern Living magazine. Oh, and my recipe also calls for 1/2 teaspoon salt.

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I wanted a simple-looking, but awesome tasting cake for dessert. This was it. Normally I don't care for pound cakes, they always seem to turn out dry or gummy. But I figured, if this was good enough for Elvis.....This cake was the perfect texture, moist on the inside with a golden brown crust. I did use a cake flour subsitute (Cake Flour Substitute) which worked out great. This will definately go on my list to make again! Thanks Steve

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Rich and delicious. Definitely a keeper.

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A beautiful moist cake with a fine texture. Cake rose to top of bundt pan, then formed a lovely golden crust. I followed the easy instructions exactly and was very pleased with this cake. I did add lemon extract as suggested, and glazed with a powdered sugar/lemon glaze. Good recipe, Steve. Thanks!

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Not a bad pound cake but I gave it 4 stars because Amanda's Cheese Pound Cake
Amanda's Cheese Pound Cake is better.

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My review came up with only 3 stars even though I hit five stars. This is DEFINATELY a five-star recipe!!!

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yumm.......... easy to make

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This was pretty good...I served it with homemade strawberry whip cream (basically Strawberries With Devonshire Cream, blended up). It tasted a lot like strawberry shortcake. My mom loved it!

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This cake is so good. The texture is great and it is so easy to make.

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This cake was brought in to the family when my father died. We all voted it the BEST pound cake ever. Being from the south, we have lots of pound cake recipes. Not any more. There is always one of these on the counter. My 5 yr old GD is now making it.

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I was debating between giving this 3 or 4 stars. I'd say it's about a 3.5 star recipe. I got this recipe from Gourmet magazine's website. I read some of the reviews on their site and many people say to omit an egg as it was too eggy so that's what I did. It still came out pretty eggy with only 6 eggs. I also reduced my sugar by 1/2 c and it was still too sweet so if I used this recipe again, I'd use only 2 c sugar. The cake only took about 1 hr to bake up. I think it may have been done earlier as it started shrinking from the sides. Cake came out a pretty good texture, but was too sweet. It has more of an eggy taste than a buttery one. Still on the lookout for a good pound cake recipe.

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This is the only pound cake I use now; the family loves it! Thought I had reviewed it already. This replaced my great-aunt's recipe that was previously our favorite. Mine never tasted as good as hers anyway, but this is even better. Thanks for posting.

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Made for dessert last nite, it was very good . Extreamely moist and light textured. I used the 1 tbsp vanilla extract and 1 tsp almond extract. It really kicked up the flavor . Dh ate 3 slices. I used kittencal's pan coating and it came out beautiful, no sticking to pan.

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My kids and I LOVE this cake. It is perfect. However, my 10 year old son says that we need to add whipped cream on the top as well.

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very tastey and VERY moist pound cake. i made it in two loaf pans and froze the extra one, which worked out nicely.

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