—
### Tips for Baking Elvis’s Pound Cake
* **Use real cake flour.** It has a lower protein content than all-purpose flour, resulting in a softer texture.
* **Room-temperature ingredients** (especially butter and eggs) are a must for smooth mixing.
* **Cream the butter and sugar thoroughly.** Take your time — this builds air and gives your cake structure.
* **Bake low and slow.** Often around 325°F (163°C) for 75–90 minutes in a bundt or tube pan.
—
### A Cake Worthy of Royalty
Elvis’s Favorite Pound Cake is simple, elegant, and unforgettable. Whether you serve it plain, with berries and whipped cream, or a drizzle of glaze, it stands tall on its own — just like the man who loved it.
So next time you’re baking, remember: when the recipe says to sift the cake flour **twice**, don’t question it. Do it. Because if it was good enough for Elvis, it’s good enough for all of us.
—
Want the full step-by-step recipe or suggestions for serving it like Elvis might have? I’d be happy to help you build that out!
ADVERTISEMENT
