This is not a quick cake it rewards patience. From fully creaming the butter and sugar to allowing the cake to cool properly before slicing, each step matters. The result is a timeless dessert that feels nostalgic, elegant, and deeply satisfying. Whether you’re making it because of its Elvis connection or simply because you love classic pound cake, this recipe delivers exactly what a true pound cake should: rich flavor, perfect texture, and undeniable Southern charm.
Ingredients
3 cups cake flour
3 cups granulated sugar
1 pound (4 sticks) unsalted butter, softened
5 large eggs, room temperature
1 cup whole milk
1 teaspoon vanilla extract
½ teaspoon lemon extract
Instructions
Preheat oven to 325°F (165°C). Grease and flour a tube pan or bundt pan. In a large bowl, cream butter and sugar together until very light and fluffy, about 5–7 minutes. Add eggs one at a time, beating well after each addition. Alternate adding flour and milk, beginning and ending with flour, mixing just until combined. Stir in vanilla and lemon extracts. Pour batter into prepared pan and smooth the top. Bake 1 hour 15 minutes to 1 hour 30 minutes, until a toothpick inserted comes out clean. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing.
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