Elvis' Pound Cake

Catch your eye, me too! Saveur Magazine is celebrating their 150th issue with 150 hard to find recipes from around the world. As I scrolled down the ingredient list, I just knew I'd like this recipe from Jane and Michael Stern's 1987 cookbook Elvis World! We've never lost that attraction to the King, we loved his voice and his movies, we loved that he loved his Mama and we really loved the fact that this poor Mississippi boy could afford anything he wanted to eat... but he liked peanut butter, banana sandwiches on white bread!  Simple and delicious, this is a keeper!

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Elvis Presley's Pound Cake Serves 10
from Elvis World Jane and Michael Stern
16 tbsp. unsalted butter, softened, plus more for pans
3 cups cake flour, sifted, plus more for pans
3 cups sugar
2 tsp. vanilla extract
¾ tsp. kosher salt
7 eggs
1 cup heavy cream

Heat oven to 350°. Grease and flour two 9"x 5"x 2" loaf pans; set aside. Beat butter, sugar, vanilla, and salt in a bowl on medium-high speed of a hand mixer until pale and fluffy, about 6 minutes. Add eggs one at time, beating well after each, until smooth. Add flour and cream alternately, beginning and ending with flour, beating until smooth. Increase speed to high; beat batter until smooth and light, about 5 minutes. Divide batter between prepared pans, and smooth tops with a rubber spatula; bake until a toothpick inserted in the middle comes out with a couple crumbs adhering to it, about 1 hour, 15 minutes. Let cool 30 minutes, and then unmold onto a cooling rack; let cool completely before slicing and serving.