Elvis presley's whipping cream pound cake

5 servings
15 min
30 min
Very Easy
791 Kcal


Number of serving: 5
1/2 cup quality unsalted butter, room temperature

1.5 cups Hong Kong flour ( you can use cake flour), sifted

1/2 teaspoon salt

1 cup caster sugar

3 large eggs

1 teaspoon vanilla extract

1 cup quality heavy whipping cream


  • In a large mixing bowl, cream the butter and sugar together till light and fluffy. Sift the cake flour and salt together and set aside for use later.
  • Preheat the oven to 180 and grease a loaf pan (9" by 5") and line with parchment. Crack an egg in to the butter mixture one at a time and mix well before adding in another.
  • Add vanilla extract and mix well again. Then add 1/4 of the cake flour in and mix well. Now add in 1/3 of the whipping cream and mix.
  • Repeat this, alternating flour and cream till all is mixed in. Pour the batter into the prepared pan and place in the oven to bake.
  • Bake for at least 30 minutes or till the tester comes out with moist crumbs. DO NOT over bake as it will make the cake slightly dry.

Nutritional informations:

for 1 serving / for 100 g


Nutritional information for 1 serving (220g)
Calories: 791Kcal
  • Carbo: 100.2g
  • Total fat: 36.4g
  • Saturated fat: 23.5g
  • Proteins: 13.3g
  • Fibers: 2.8g
  • Sugar: 51.4g
  • ProPoints: 22
  • SmartPoints: 35


Elvis Presley's Whipping Cream Pound Cake, photo 1
Elvis Presley's Whipping Cream Pound Cake, photo 2
Elvis Presley's Whipping Cream Pound Cake, photo 3


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