Anytime is a good time for pound cake, right? Yeah, it’s definitely not a light dessert and this particular recipe is a bit sweeter than most but it is so moist and dense, just as a pound cake is suppose to be. And you know if it was a favorite pound cake to Mr. Presley, that is must be delicious!
But the beauty of pound cake is that it is quite portable. You can easily carry an entire cake to an event, a picnic or family barbecue or you can slice it up, freeze it, and pull out a piece, as needed. It’s great for an afternoon kid snack or a dessert for your workplace lunchbox. As is, it’s not messy at all so kids can handle it quite easily!
It’s other beauty is that it can be topped with a multitude of “things” making it the “go to” cake that will satisfy everyone’s tastes. If having a dinner party, you could even have a pound cake “bar” providing a variety of ice creams, toppings and whipped cream so everyone can make their own. It’ll definitely be the hit of the party! Try it!
- 3 cups sugar
- ½ pound butter softened
- 7 large eggs at room temperature
- 3 cups cake flour
- 1 cup whipping cream
- 2 teaspoons vanilla
- Butter and flour a 10-inch tube pan.
- Thoroughly cream together sugar and butter. Add eggs one at a time, beating well after each addition. Mix in half the flour, then the whipping cream, then the other half of the flour. Add vanilla extract. Pour into prepared pan. Set in a COLD oven and turn heat to 350 degrees. Bake 60-70 minutes, until a sharp knife inserted in cake comes out clean. Cool in pan 5 minutes. Remove from pan and cool thoroughly.