Elvis Presley Poundcake
Submitted by Sue Lowes on Mar 10, 2010

Very rich and buttery poundcake

Servings:
Group

Complexity:   
Medium

Total Time:
1 & 1/2 hour

Ingredients:
3 cups sugar
2 sticks (1 cup) butter, softened
7 eggs, at room temperature
3 cups cake flour, sifted twice
1 cup whipping cream
2 teaspoons vanilla extract

Directions:
Preheat oven to 350 F. Combine the sugar and butter in bowl of electric mixer; beat on medium speed until creamy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in 1&1/2 cups of the flour; add whipping cream. Beat in remaining flour and vanilla.

Pour batter into two buttered and floured 8 &1/2 X 4 &1/2 inch loaf pans. Bake until golden and tester inserted in the center of cakes comes out clean, about 1 hour. Cool in pans 5 minutes. Remove from pans; cook completely on wire racks.

Cook's Notes:
I use PAM instead of the butter and flour in the pans. Works just as well. Serves about 20.