Hello my friends, I am very sorry for not posting in a week…..I have been bombarded at work, staying up until 5 am to watch the US elections, and then, my fantastic computer (not) decided it needed a break too and wouldn’t work.
Finally, after many restarts and uninstalls and installs, it decided to be nice and let me post!
This dish was a petition from my daughter, as I mentioned before, we each get to choose a recipe to be done for the week. My daughter was intrigued, thinking this would be more of a bread, obviously from the aspect. I was very wary, because I remember pound cakes being these incredibly moist, buttery things you got in a white box that read Entenmann’s. I remember getting that said box, tearing it open with my grandmother, and having her cut the middle slice, where the loaf separates, and gobbling it down with a glass of milk. Other pound cakes I had tried didn’t come close in comparison.
Except for now, I can proudly say, this recipe is a MILLION times better than those pre-prepared confections. Spongy, moist, dense without being dry. All in all, this is one pretty amazing pound cake!
Imagine, 3/4 of the loaf was promptly eaten straight out of the oven. And the next day, after resting in the fridge, it was even better.
I hope you get your mojo on and make this cake. Fairly easy to make, no rocket science involved. And my daughter gladly lent me a hand in preparing it.
Overall taste points: 8.7 / 10
Difficulty: Easy, but you need a stand up or hand-held mixer
Availability of ingredients: Super easy
16 tbsp. unsalted butter, softened, plus more for pans
3 cups cake flour, sifted, plus more for pans
3 cups sugar
2 tsp vanilla extract
3/4 tsp kosher salt
7 eggs
1 cup heavy cream
Heat oven to 350F (180C). Grease and flour two 9″ x 5″ x 2″ loaf pans; set aside. Beat butter, sugar, vanilla and salt in a bowl on medium – high-speed of a hand mixer until pale and fluffy, about 6 minutes. Add eggs one at a time, beating well after each, until smooth. Add flour and cream alternately, beginning and ending with flour, beating until smooth. Increase speed to high; beat batter until smooth and light, about 5 minutes. Divide batter between prepared pans, and smooth tops with a rubber spatula; bake until a toothpick inserted in the middle comes out with a couple of crumbs adhering to it, about 1 hour 15 minutes. Let cool 30 minutes, and then unmold onto a cooling rack; let cool completely before slicing and serving. Serves 10.
Thank you… thank you very much 🙂
Elvis has left …..the fridge! 😉
I think Elvis would be proud of you 😉
As Sybaritica said: Thank you,…thank you very much!
You have inspired me to try to make a pound cake — and with this name, well this recipe has to be the one. Love that your daughter helped you discover the joy of homemade pound cake!
Having my daughter cook with me was the best part, and Elvis’ favorite….well, it does speak for itself! You definitely should give it a whirl! It was awesome! thanks for visiting!
love a cake named after the king!! 🙂
looks great! 🙂
Right? And it was good too!