54 Reviews

Very good pound cake. I made it with slight variations those being I added about 3 tablespoons lemon zest and 3 tablespoons lemon juice AND about a teaspoon of Lemon Extract. The lemon flavor was still pretty mild even with all that. This has a nice crispy almost chewy crust and a wonderfully moist interior. Watch your time closely on this cake though. I wasn't paying close enough attention and at the 70 minute mark the outside was pretty brown. Might be my oven though. Thanks for this recipe!

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JanetB-KY January 15, 2008

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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SweetSueAl April 17, 2006

So good that I had to divide it up among my neighbors to keep us from eating it all in one sitting. Also helps to picture the fat Elvis while you're eating it, not the young Elvis....

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Domer96 January 14, 2004

Rich and delicious. Definitely a keeper.

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Bogey'sMom July 03, 2003

Took 75 mins exactly to bake, that was with the oven door being opened a couple times as we were baking some bread in there also. Was really good, nice texture, even better flavor the second day! Would make a nice base for strawberry shortcake or with cherry pie filling on top. Thank you!

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bubbleyumm82 May 24, 2015

Too sweet, eggy and gummy. I did not like this recipe. Followed recipe to a T, except I added a pinch of salt and still unhappy with results. I will look for another pound cake recipe.

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C. L. Mason August 17, 2014

I just made this cake and it's wonderful 1steve! so light and fluffy and a perfect base for strawberry shortbread. Can hardly wait for the 4th of July to make it for that. It's now a toss-up between this and a pound cake I make for which one is my fav. BUT, even though I love mine this one is a bit more versatile. I did do one thing different because I was wanting a 'white" pound cake. I used four whole eggs and three just the whites. Ummm it's sooooo good. Thanks for a great recipe. One i'll be using a lot! DAR Lady

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DAR Lady February 23, 2014

I just finished making this cake and it is delicious! Only thing I did different was I used both almond and vanilla extract and substituted 1 cup of flour with a cup of almond flour. The cake is deliciously moist with lots of flavor! This recipe is a keeper..........

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Christine L. October 19, 2013

I've made this cake a few times and it's delicious! The crumb is dense but tender but light. It's not as heavy as some pound cakes. Slices cleanly. We didn't find the cake too sweet but thought that it was a little bland the first time I made it, so I've adjusted the extracts and use a combination of extracts as well as a teaspoon of rosewater. I also brush on a glaze while the cake is still warm and drizzle with a thin icing after it has cooled. I let the cake cool in the pan for 20 - 25 minutes before turning it out and have used both a bundt and a tube pan. The cake rose higher in the tube pan.

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sadielady May 27, 2013
Elvis Presley's Favorite Whipping Cream Pound Cake