I made a pound cake yesterday. Not just any pound cake, but an Elvis Presley Pound Cake as found in the pages of an old Gourmet magazine. Seeing as how Elvis was a HUGE pound cake fan, and this is a recipe from his cook, I just had to try it, being a pound cake (and Elvis) fan myself.
Though I must admit, my favorite pound cake of all is a Sara Lee poundcake (yes, it is DAMN good, even though it is frozen and premade). I was curious to see how this pound cake stacked up against the legendary Sara Lee poundcake.
The cake was fairly simple to make, and in terms of technique, the recipe instructs the baker to spend a good amount of time mixing the batter. I’d recommend a mixer to make this recipe, or a very strong and resilient arm! In fact, I ended up mixing the batter a bit longer, because of my absent mindedness. I don’t think it was to any fault–because the cake ended up remarkably fluffy…so I think overmixing is a much forgiving error to make than undermixing this batter.
I halved the recipe and made only one loaf to good results. Actually, fantastic results–something very similar to a Sara Lee poundcake, buttery and dense and wonderful, but with great height. You’re supposed to let the poundcake cool before slicing it up–but guess what? I dug into a slice right away, watching the steam rise off of it, but not for too long, because soon enough the slice was in my mouth.
My new favorite pound cake. So what should the name of this pound cake be? Elvis Presley (and Christine)’s Favorite Pound Cake…?
The only thing I’d do different (even though I’m famous for adapting recipes, I think this one is perfect as is) is play some Elvis songs while eating this up.
Recipe follows after the jump…