This homemade pound cake recipe is buttery and rich with the flavor of shortbread cookies but still tender and light as a feather.
Ingredients
- ¼ cups white sugar: 3 piece
- unsalted butter, at room temperature: 0.75 pound
- extra large eggs, at room temperature: 6 piece
- pure vanilla extract: 2 tsp
- all-purpose flour: 3 cups
- baking powder: 0.5 tsp
- salt: 0.5 tsp
- ground nutmeg: 0.25 tsp
- 1% milk: 1 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt).
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Cream sugar and butter in a large mixing bowl on medium speed until light and fluffy, about 5 minutes. Add eggs, one at a time, beating for 45 seconds after each addition. Add vanilla extract and beat for 30 seconds.
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Combine flour, baking powder, salt, and nutmeg in a medium bowl. Add 1/2 of the flour mixture to the butter mixture and mix on low speed until just blended. Add 1/2 cup milk and beat on low speed until just blended. Scrape the sides of the bowl with a spatula between each addition. Repeat with remaining flour mixture and milk.
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Pour batter into the prepared baking pan, filling no more than 2/3 full. Smooth the top with a spoon or a spatula.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is just starting to pull away from the sides of the pan, about 1 hour and 25 minutes.
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Remove from the oven and allow to cool for about 15 minutes before inverting onto a plate. Allow to cool completely before serving.
