Elvis Presley Pound Cake (American South)

This whipping cream pound cake recipe promises crusty on the outside and velvety smooth on the inside. Both dense and moist, this Southern tried and true cake recipe will become a favourite for special occasions. The recipe is correct as written. There are no baking soda or baking powder in it. Traditionally, eggs were the only leavening agent used in pound cakes. Baking soda and baking powder do more than aid in making baked goods rise, they also change the texture of them. To get that traditional pound cake texture that's crusty on the outside with a dense, moist, soft inside make the recipe as written.

3 cups sugar
1 cup butter, at room temperature, salted or unsalted
6 large eggs at room temperature
3 cups all-purpose flour, unbleached, sifted
1 cup whipping cream, not whipped (also known as heavy cream)
1 Tbsp. pure vanilla extract

Preheat the oven to 325°F (165°C/140°C fan, Gas Mark 3). Spray a 10" bundt or tube pan with non-stick spray or flour and grease pan, whichever you prefer. If you have a 2-piece, 10" tube pan, wrap aluminum foil around the outside of the pan to prevent any batter from leaking out.

In the bowl of your stand mixer, beat on medium butter until smooth. Add sugar and mix until smooth about 2-3 minutes on medium speed.

Add eggs, one at a time, beating well after each addition.

Add flour and heavy cream alternately to sugar mixture, beginning and ending with flour.

Add vanilla and mix on low to medium until well combined.

Pour batter into a prepared 10" tube or bundt pan. Bake for 1 hour 15-25 minutes. Test for doneness with a wooden pick The cake will be done with no crumbs or dry crumbs remain on the pick.

Cool in the pan for 20-25 minutes before inverting onto a serving tray to cool completely.

Store in an airtight container on the countertop for up to 3-4 days.