Elvis Pound Cake

My mom's great friend Charlie has always surprised me with the best foodie gifts. He is one of the best chefs I know, and his tiramisu is famous in South Carolina. I would drive down there in a skinny minute for a single slice! When Charlie gives a recipe or cookbook his stamp of approval, its status rises to top tier, no questions asked. He won my heart when he gifted me my very first bottle of good vanilla extract (Nielsen-Massey) and steered me away from the imitation vanilla. 

Last year for Christmas, I was so excited when Charlie gifted me one of his favorite cookbooks. It felt like I was part of the insider chefs club! Of course, he included another bottle of Nielson-Massey vanilla extract, almond extract, and lemon extract, for me to make Elvis Presley's favorite pound cake. I know, I am one lucky girl.

I woke up this morning, and decided today is the day. Is there ever a day when baking a homemade pound cake is not the best idea ever? I think not. This recipe does require a 10 inch cake pan, I purchased mine on Amazon. (here)


Elvis Presley's Favorite Pound Cake
from Gourmet Today cookbook

















Ingredients: 
2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan
3 cups sifted cake flour (not self-rising; sift before measuring) plus additional for dusting
3/4 teaspoon salt
3 cups sugar
7 large eggs, at room temperature 30 minutes
2 teaspoons vanilla
1 cup heavy cream
1 teaspoon lemon extract *
1 teaspoon almond *

* the almond/lemon extract are Charlie's additions and highly recommended!

Directions: 

1. Put oven rack in middle position, but do not preheat oven.
2. Generously butter pan and dust with flour, knocking out excess flour.
3. Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).
4. Beat together butter (2 sticks) 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. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.
5. Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. 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, 1 to 1 1/4 hours. 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.