Old School Southern Pound Cake | Elvis’ Favorite Recipe скачать в хорошем качестве

Old School Southern Pound Cake | Elvis’ Favorite Recipe

Elvis Presley’s favorite pound cake made the old-school way: no baking powder, no baking soda. Just butter, sugar, eggs, whipping cream, and the right method. Learn the creaming technique that gives this cake its lift, plus the classic cold-oven bake. Full recipe https://www.garysurbanlarder.com/reci... Tools I used in this video: Tube pan: https://amzn.to/4pH05HP KitchenAid Bowl-Lift Stand Mixer (US equivalent – 120V): https://amzn.to/457tNym Pyrex Measuring Cup: https://amzn.to/3NrdMNu Affiliate disclosure: I earn a small commission from qualifying purchases at no extra cost to you. You’ll learn how to Cream butter and sugar long enough to build structure and lift (no leavening needed) Keep eggs and cream at room temperature so the batter does not split Use cake flour (or a DIY substitute) for a tight, tender crumb Bake with the cold-oven method at 325°F and test for doneness Cool and rest the cake for clean slices and perfect texture In this video This is the Janelle McComb pound cake associated with Elvis Presley and Graceland. I show the exact timing for creaming, how to add seven room-temperature eggs one by one, how to alternate flour and cream, and how to bake in a tube pan starting in a cold oven. Result: fine, even crumb and a buttery slice that holds together. Jump to the fix 01:22 Cream butter and sugar until light and fluffy Why this works No leavening: All the rise comes from properly aerated butter and sugar Egg temperature: Room-temp eggs emulsify without curdling the batter Flour choice: Cake flour (or AP + cornstarch swap) keeps crumbs tight and tender Bake method: Start in a cold oven at 325°F; finish when a skewer is clean or the center reads 205–210°F Rest: Let it cool in the pan, then rest overnight for the best slice FAQs Can I use all-purpose flour? Yes. For each cup of AP flour, remove 2 tablespoons and replace with 2 tablespoons cornstarch; sift well. What pan should I use? A tube pan is ideal. Two loaf pans also work; start checking early. Why a cold oven? A gentle temperature climb sets the structure gradually and helps prevent tunneling and collapse. How do I keep the batter from splitting? Make sure butter, eggs, and cream are at room temperature and add eggs one at a time. How do I know it is done? A clean skewer or 205–210°F in the center. The crust will be lightly golden. How should I store it? Wrap once fully cool. It is best the next day. Keeps at room temperature 3–4 days or freeze slices. Timestamps 00:00 Intro 00:25 Ingredients Overview (Butter, Sugar, Eggs, Cream) 01:22 The Fix: Cream Butter and Sugar until Light and Fluffy 02:29 Cake Flour vs All-Purpose (What to Use) 03:43 Eggs at Room Temperature: Add One by One 05:23 Flour and Cream: Alternate, Avoid Over-Mixing 08:33 Pan Prep, Tamp, and Bake 10:55 Cooling and Turn Out 12:12 Slice, Taste Test, and Subscriber Shout-Out 14:35 Thank You and Subscribe Filmed in London. Subscribe to @GarysUrbanLarder    / @garysurbanlarder   Join The Larder Notes (weekly recipes and notes) https://thelardernotes.substack.com Support the channel https://coff.ee/garysurbanlarder © 2025 Gary R. Rice. All rights reserved. #ElvisPresley #PoundCake #SouthernBaking #OldSchoolBaking #NoBakingPowder #WhippingCreamPoundCake #Graceland #christmasrecipes