Elvis Presley's Whipping Cream Pound Cake

Step 1

Put oven rack in middle position, but do not preheat oven.

Step 2

Generously butter two 8x4 loaf pans and dust with flour, knocking out excess flour. (Be sure to read NOTES if using 9x5 loaf pans)

Step 3

Sift together sifted flour and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total, once by itself and twice with the salt).

Step 4

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment, or 6 to 8 minutes with a handheld mixer.

Step 5

Add eggs one at a time, beating well after each addition, then beat in vanilla.

Step 6

Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition.

Step 7

Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.

Step 8

Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles.

Step 9

Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 75-85 minutes.

Step 10

Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.