Elvis Presley Pound Cake
Classic Pound Cake
A classic Southern pound cake with no baking powder and no shortcuts. Just butter, sugar, eggs, cream, and patience. Baked the old-fashioned way: in a cold oven, for a gentler rise and beautifully even crumb.
This pound cake recipe comes from Elvis Presley’s lifelong friend, Janelle McComb, a Southern home cook from Tupelo, Mississippi. At Christmas, Janelle brought two loaves to Graceland; and Elvis loved them so much, the tradition was born.
The recipe is simple but exacting: no baking powder, no shortcuts. Just real ingredients and steady technique. It is said this was his favorite cake. With a soft, golden crumb and a rich vanilla flavor, it is easy to see why.
Watch my video to follow along step-by-step.
Ingredients
1 cup (225 g) unsalted butter, softened
3 cups (600 g) granulated sugar
7 large eggs, at room temperature
3 cups (360 g) cake flour, sifted
1 cup (240 ml) heavy cream (UK: double cream)
2 tsp (10 ml) vanilla extract
1/4 to 1 /2 tsp (1.5 to 3 g) fine salt (optional, but recommended)
Method
Prepare the pan
For a tube pan: grease and flour thoroughly.
For loaf pans: butter, flour; or line with parchment cases.
Do not preheat the oven.
Cream butter and sugar
In a stand mixer with paddle attachment, beat butter and sugar on medium speed for 7 full minutes, until pale and fluffy.
Add eggs one at a time
Beat in the eggs one at a time, letting each incorporate fully.
Scrape down the bowl after the 3rd and 6th eggs.
Add in vanilla.
Alternate flour and cream
Add half flour → full cup cream → remaining flour.
Do not overmix.
Transfer and smooth
Pour batter into prepared pan(s). Weigh if dividing.
Level, smooth, & tamp.
Cold oven bake
Place cake in the cold oven.
Set temperature to 325°F (160°C)
Bake for 80 to 90 minutes (tube pan) or 75–85 minutes (loaf pans).
Do not open the door for the first 60 minutes.
Cake is done when:
Top is golden with a crack
Wooden skewer comes out clean
Internal temp is 205–210°F (96–99°C)
Cool completely
Cool in the pan for 15–30 minutes, then turn out and let cool fully on a rack.
Wrap well. Best texture comes after an overnight rest.
🛑 Troubleshooting Tips
Heavy or greasy crumb → Under-creamed or eggs too cold
Sinking → Opened the oven too soon or underbaked
Streaks → Overmixed after flour
💡 Tip: No Cake Flour? Make Your Own
If you do not have cake flour, you can make a reliable substitute using all-purpose (plain) flour and cornstarch:
Measure 1 cup all-purpose flour
Remove 2 tablespoons of the flour
Add 2 tablespoons cornstarch
Sift well; at least 3 times for best results
Repeat for each cup needed. For this recipe, you will need to make 3 cups total.
This lightens the protein content and mimics the tenderness of cake flour, which helps give the cake that soft, even crumb.
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