Elvis Presley's Pound Cake

Elvis Presley's favorite pound cake starts in a cold oven which is then turned to 350 to bake. It does not start in a pre-heated oven like everyday poundcake.

Ingredients:

• 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

Instructions:

1. Heat oven to 350°.
2. Grease and flour two 9"x 5"x 2" loaf pans; set aside.
3. Beat butter, sugar, vanilla, and salt in a bowl on medium-high speed of a hand mixer until pale and fluffy, about 6 minutes.
4. Add eggs one at time, beating well after each, until smooth.
5. 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.
6. 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.
7. Let cool 30 minutes, and then unmold onto a cooling rack; let cool completely before slicing and serving.

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