This pound cake hails from Janelle McComb – a childhood friend of Elvis’, who baked two of these bad boys for the King every Christmas. The man certainly knew good pound cake when he tasted it – it’s dense, but not too heavy, with the perfect amount of sweetness. Pop a slice in the toaster and grab a cup of coffee – it’s good stuff!
- 2 sticks unsalted butter, softened – plus more for the pans
- 3 cups cake flour, sifted – plus more for the pans
- 3 cups granulated sugar
- 2 teaspoons vanilla extract
- 3/4 teaspoons kosher salt
- 7 eggs
- 1 cup heavy cream
1. Do NOT preheat oven – these pounds cakes start out in a cold oven!
2. Grease and flour two 9″ x 5″ loaf pans – set aside. With an electric mixer, beat butter, sugar, vanilla, and salt for 6 minutes, until pale and fluffy. Add the eggs, one at a time, beating well after each – until well combined. Alternate the flour and cream – starting and ending with the flour, and beat on high for 5 minutes.
3. Divide the batter among the 2 loaf pans, smoothing the tops with a spatula. Place pans in oven, and turn the heat to 350º. Bake for 1 hour and 15 minutes, test with a toothpick. Let sit in the pans for 30 minutes, then turn out, and let cool on a wire rack.
Makes two loaves.
