powerful pound cake

Printable Recipe



I've been baking this Pound Cake for five years or more, when I first discovered it, the pound cake was called "Elvis Presley's Favorite Pound Cake". I've seen it called Presley's Delight,  Best Pound Cake, Old Fashion Pound Cake........, no matter what you call it, it's POWERFUL! I usually bake in a bundt pan. Like the one to the right, however I needed something real good to give as gifts and decided to use disposable aluminum pans for this bake. The larger pan had to cook a little longer for obvious reasons, it's bigger. It's OK, the big one is mine and I like a crunchy crust.

Here's the deal on this Powerful cake, you must use cake flour and sift at least three times and contrary to my hyperbole in other post you must mix with a stand mixer, immersion mixer or hand mixer. Yes mix until fluffy! I have used half cake flour, half bread flour. I have used half cake flour, half all purpose flour. I've mixed with a fork and on and on, all were good but....if you want "Powerful Pound Cake", you must follow directions. Glad I got that off my chest. I've made a few changes, improvements to this age old recipe, the Persian (Peruvian if you can find) limes is the secrete. Please, don't tell anyone.

 After you put cake in oven, 350 degrees

INGREDIENTS

Batter

3 cups three times sifted cake flour
3/4  tsp salt
2 sticks (1 cup) unsalted butter, softened
3 cup sugar
7 eggs, room temperature (it's best to get out night before)
2 tsp Vanilla extract
1 cup heavy cream
1 Persian lime, about 1 tbl
Get your eggs and butter out of the refrigerator before you start, better at room temperature.

DIRECTIONS

Sift together cake flour and salt, sift three times, this is important. 

Mix together, beat together, sugar and butter, medium high until fluffy. Add eggs, one egg at a time, mix well after each egg, then add Vanilla and Lime juice. Mix batter on med-high for five minutes or so, until it's creamy and satiny.

Pour batter into your sprayed pan or pans and lightly tap, remove air bubbles. Place in cold oven and turn temperature to 350 degrees. Bake until golden brown, always use toothpick test in middle of cake, it's done when pick comes out with a few crumbs. Depending on size of pan and oven, cook time is one hour to an hour and fifteen minutes. Cool on rack, flip out and invert to correct side and completely cool.