The story goes that Elvis Presley loved this cake so much that he would eat an entire cake by himself in a single sitting. That seems over-the-top but once you try this cake, the story becomes more believable. It’s that good. It’s moist, it’s flavorful, and it has a beautifully soft and tender crumb. It just might be the best pound cake I’ve ever had.

The lore is that Elvis had a childhood friend named Janelle McComb who used to make this cake this cake for him every year on Christmas. Since he loved it so much, she’d make and deliver two — one of which he ate all by himself.

What’s In Elvis Presley’s Pound Cake?

It’s a great question. There are a few things that make this special. First, there’s heavy whipping cream. Second, there’s cake flour, not all-purpose. And third, there’s seven whole eggs in it. (There’s sugar and butter and some vanilla extract too.)

Cake flour (that you sift twice) is a major contributor to the great texture here so don’t skip it!

How Do You Make Elvis Presley’s Pound Cake?

It’s pretty simple. Basically, you cream together the butter and sugar before you mix in the eggs, and then you add the flour and whipping cream in alternating batches.

The cake then goes into a cold oven that you heat to 350°F and it bakes for about an hour.

The results are outstanding. It’s easy to see why this was Elvis’s favorite — it’s lighter than any pound cake I’ve ever had with such nice flavor. I don’t know that I could eat a whole cake in a single sitting but I can see how someone might be tempted to!