Elvis' Favorite Pound Cake

• • 2 sticks (1 cup) unsalted butter, softened, plus additional for buttering
    pan
  • 3 cups sifted cake flour (not self-rising; sift before measuring) plus
    additional for dusting
  • 3/4 teaspoon salt
  • 3 cups sugar
  • 7 large eggs, at room temperature 30 minutes
  • 2 teaspoons vanilla
  • 1 cup heavy cream
  • Special equipment: a 10-inch tube pan (4 1/2 inches deep; not with a
    removable bottom) or a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)

  Put oven rack in middle position, but do not preheat oven.
  Generously
  butter pan and dust with flour, knocking out excess flour.
  Sift together
  sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl
  (flour will have been sifted 3 times total).
  Beat together butter (2 sticks)
  and sugar in a large bowl with an electric mixer at medium-high speed until pale
  and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6
  to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after
  each addition, then beat in vanilla. Reduce speed to low and add half of flour,
  then all of cream, then remaining flour, mixing well after each addition. Scrape
  down side of bowl, then beat at medium-high speed 5 minutes. Batter will become
  creamier and satiny.
  Spoon batter into pan and rap pan against work surface
  once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven
  temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in
  middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake
  in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of
  cake, then invert rack over pan and invert cake onto rack to cool
  completely. (from Epicurious.com)

If it's good enough for the King, it's good enough for my birthday. Cross your fingers!