Elvis Presley's Favorite Whipping Cream Pound Cake


  • 3 cups sugar
  • 1⁄2 lb butter, softened
  • 7 eggs, room temperature
  • 3 cups cake flour, sifted twice
  • 1 cup whipping cream (heavy cream)
  • 2 teaspoons vanilla extract


1 _ Butter and flour a 10 inch tube or bundt pan.

2 _ Thoroughly cream together sugar and butter.

3 _ Add eggs 1 at a time, beating well after each addition.

4 _ Mix in half the flour, then the whipping cream, then the other half of the flour.

5 _ Add Vanilla.

6 _ Pour into prepared pan.

7 _ Set in COLD oven and turn heat to 350ºF.

8 _ Bake 1 hour to 70 minutes, until a sharp knife inserted in cake turns out clean.

9 _ Cool in pan 5 minutes.

10 _ Remove from pan and cool thoroughly.

11 _ Wrapped well, this cake will keep for several days.

Note: while the original recipe did not suggest this, when I'm in the mood for something different I will add a teaspoon or two of orange or lemon extract for a lemon or orange pound cake.