This legendary Whipping Cream Pound Cake was said to be a favorite of Elvis Presley, baked for him on holidays and special occasions by a close family friend. Rich, buttery, and velvety smooth, it’s a timeless Southern classic that’s simple yet indulgent. The key? Starting in a cold oven for a delicate crumb and baking it low and slow. Perfect for gifting, gathering, or savoring all on your own.
Ingredients
- 3 cups granulated sugar
- 1/2 pound (2 sticks) unsalted butter, softened
- 7 large eggs, at room temperature
- 3 cups cake flour, sifted twice
- 1 cup whipping cream (heavy cream)
- 2 teaspoons vanilla extract
