Homemade Pound Cake

Recipe View Preheat oven to 325°F (165°C). Grease and flour a 12-cup fluted tube pan (Bundt pan). (Prep time: 15 minutes)

Recipe View In a large mixing bowl, cream together the sugar and softened butter on medium speed until light and fluffy. (5 minutes)

Recipe View Add the eggs one at a time, beating for 45 seconds after each addition to ensure each egg is fully emulsified. Incorporate the vanilla extract, mixing for an additional 30 seconds. (5 minutes)

Recipe View In a separate medium bowl, whisk together the flour, baking powder, salt, and nutmeg. (2 minutes)

Recipe View Gradually add half of the dry flour mixture to the creamed butter mixture, mixing on low speed until just combined. (3 minutes)

Recipe View Incorporate half a cup of milk, mixing until just blended. Scrape down the sides of the bowl to ensure even mixing. Repeat this process with the remaining flour mixture and milk, alternating additions and scraping between each. (5 minutes)

Recipe View Pour the batter into the prepared Bundt pan, filling it no more than 2/3 full. Smooth the surface with a spatula. (2 minutes)

Recipe View Bake in the preheated oven for 1 hour and 25 minutes, or until a toothpick inserted into the center comes out clean and the cake is just beginning to pull away from the sides of the pan. (85 minutes)

Recipe View Remove the cake from the oven and let it cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. (Cooling time: 15 minutes)