Pound cake, pound cake, pound cake. I bet most of you immediately thought of good ole Sara Lee.  I know I do, because up until a few years ago, it was the only pound cake I’ve ever had.  I know…weird.  Pound cake is delicious but we all know that it’s one of life’s indulgences you can often live without.  Pound cake= pound of butter.   Yeah, work that off your gut!  But alas, this is a baking blog, the heck with fitness.  And well…ahem…I’m the last person in the world to tell anyone what’s healthy and what not. Have you seen the amount of butter in my fridge?

Well, pound cake just happens to be my mom’s favorite.  She’s not much for sweets, but pound cake has always been her weakness.  And of course, when she’s in the mood, it’s off to Albertson’s for a box of Sara Lee’s scrumptious frozen pound cake.  We were having a few friends over to admire our Christmas tree (it’s the first real tree I’ve ever had and it’s amazing!)  and I don’t know how or why, but I decided pound cake would make for a great tree-loving dessert.  Mike’s reaction?  “Ooohhh pound cake. I’ll pick up Sara Lee’s on the way home.”  In the second of madness, he must have forgotten who he was talking too.

So off to my computer to go through the hundreds of recipes I have bookmarked for a rainy day–and lo and behold–found one in the first 10 minutes.   Met with rave reviews by Gourmet magazine and Epicurious.com subscribers, Elvis Presley’s Favorite Pound Cake on the surface was everything I wanted.

And Elvis Presley, you did not fail me.  This oh-so-delicious recipe has an amazing tight crumb.  Tender, buttery, and rich–everything you’d come to expect in a pound cake.   Simply some of the best pound cake I’ve ever had–and if you read anything I’ve written here, I know it’s not much to go on.  I may not have had too much pound cake, but I know my baked goods 🙂  I really wish I had some berries and simple whipped cream on hand.  What a wonderful pairing that would be!  But I served it at the end of the night with a scoop of vanilla ice cream and some chocolate sauce.

However you decide to serve this, this is a great dessert that keeps extraordinarily well.   I gave 2/3’s of what was left away and have a few slices left at home. Dangerous, I know. We’re on day 4, and it’s still wonderfully moist.  Just keep in an air-tight container and you will be able to enjoy this dessert for up to 5 days.  And for you Sara Lee fanatics, I’ve read that the cake is wonderful frozen.

Elvis Presley’s Favorite Pound Cake

2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan
3 cups sifted cake flour (sift before measuring) plus additional for dusting
3/4 teaspoon salt
3 cups sugar
7 large eggs, at room temperature 30 minutes
2 teaspoons vanilla
1 cup heavy cream

Directions
Put oven rack in middle position, but do not preheat oven.

Generously butter pan and dust with flour, knocking out excess flour. I used a 10 inch tube (bundt) pan.

Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).

Beat together butter (2 sticks) 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. 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. Batter will become creamier and satiny.

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. 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. 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.

Original recipe from Epicurious (originally found in Gourmet Magazine)

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