Name: Classic Homemade Pound Cake Recipe
Total time: 1 hr 55 mins
Ingredients: 3.25 cups white sugar; 0.75 pound unsalted butter, at room temperature; 6 extra large eggs, at room temperature; 2 teaspoons pure vanilla extract; 3 cups all-purpose flour; 0.5 teaspoon baking powder; 0.5 teaspoon salt; 0.25 teaspoon ground nutmeg; 1 cup 1% milk

Instructions

Gather all ingredients and preheat your oven to 325 degrees F (165 degrees C). Generously grease and flour a 12-cup fluted tube pan, such as a Bundt pan, to prevent sticking.
In a large mixing bowl, cream together the sugar and butter on medium speed until the mixture becomes light and fluffy, approximately 5 minutes.
Incorporate the eggs one at a time, beating for 45 seconds after each addition to ensure proper emulsification. Stir in the vanilla extract and beat for an additional 30 seconds.
In a separate medium bowl, combine the flour, baking powder, salt, and nutmeg. Gradually add half of the flour mixture to the butter mixture and mix on low speed until just combined.
Add 1/2 cup of milk and beat on low speed until just blended. Scrape the sides of the bowl with a spatula between each addition to ensure even mixing. Repeat the process with the remaining flour mixture and milk.
Carefully pour the batter into the prepared baking pan, filling it no more than 2/3 full to prevent overflow during baking. Smooth the top of the batter with a spoon or spatula for even baking.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, and the cake is just beginning to pull away from the sides of the pan, approximately 1 hour and 25 minutes.
Remove the cake from the oven and let it cool in the pan for about 15 minutes before inverting it onto a serving plate. Allow the cake to cool completely before slicing and serving.

Classic Homemade Pound Cake Recipe

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Ingredients

Instructions

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