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POUND CAKE

Ingredients

  • 2 sticks butter, I used salted
  • 3 C granulated sugar
  • 7 eggs
  • 1 1 /2 tsp vanilla
  • 3 C cake flour
  • 1 C heavy whipping cream
  • Macerated berries for garnish (see how to below)
  • HOMEMADE WHIPPED TOPPING:
  • 1 C heavy whipping cream
  • 3 TBLS sugar
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I am sure this recipe for Elvis Presley’s favorite Pound Cake has been shared over, and over, and over again. After some extensive research, I am still really not sure where the recipe originated. Here’s one I found from Epicurious. Kudos to the creator. I loved the crispy outer edge and the the beautiful texture inside. Of course, I may not have followed the recipe step-by-step…still not sure of the exact original recipe…but it did come out amazing. Homemade whipped topping and macerated berries, were the perfect compliment.

a piece of pound cake on a plate with berries and whipped cream

Heat oven to 325 degrees. Be sure that all of your ingredients are to room temperature. Combine the butter and sugar in a bowl and cream together until light and fluffy. Add in the eggs, one at a time. Alternate adding in the cake flour and heavy whipping cream. Beat in the vanilla. You should have a beautiful pound cake batter.

a white bowl of pound cake batter

Prepare your bundt pan by spraying the inside with non-stick spray or line with butter. Spoon flour into the pan and coat the spray or butter. Invert pan to shake off excess flour. Pour batter into pan. Tap pan on flat surface to ensure the batter is evenly distributed.

a bundt pan lined with flour for pound cake

Allow to bake for at least an hour to an hour and fifteen minutes. You can insert a toothpick to test for doneness. Remove from oven and allow to cool in pan for five minutes. Place platter or cake dish upside down on pan and invert.

While the cake is baking, prepare the macerated berries and homemade whipped cream. Add berries, I used sliced strawberries and blueberries, to a bowl with a tablespoon or so of sugar, juice of one-half of a lemon and a tablespoon of water. Cover and allow the berries to marry with the sugar mixture in the fridge.

Place the heavy whipping cream in a bowl. You can place bowl on top of a bowl of ice, if you desire. I have tried this many different ways and the whipped topping comes out great either way. Beat with a hand mixer for a minute or so. Slowly add in the granulated sugar. Beat until you create whipped topping. Cover and reserve in fridge.

Once pound cake has cooled. Slice. Pour the macerated berries on top with a few dollops of the homemade whipped topping. ENJOY!

a piece of pound cake on a plate with berries and whipped cream

Not that I make dessert that often, but if you are looking for more ideas, click here!

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