Ingredients:
- 3 ¼ cups white sugar
- ¾ pound unsalted butter, at room temperature
- 6 extra-large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 cup 1% milk
Directions:
- Preheat the Oven:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt).
- Cream Butter and Sugar:
- Cream sugar and butter in a large mixing bowl on medium speed until light and fluffy, about 5 minutes.
- Add Eggs and Vanilla:
- Add eggs, one at a time, beating for 45 seconds after each addition.
- Add vanilla extract and beat for 30 seconds.
- Combine Dry Ingredients:
- Combine flour, baking powder, salt, and nutmeg in a medium bowl.
- Mix Flour Mixture and Milk:
- 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.
- Pour and Bake:
- Pour batter into the prepared baking pan, filling no more than 2/3 full.
- Smooth the top with a spoon or a spatula.
- Bake to Perfection:
- 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.
- Cool and Serve:
- Remove from the oven and allow to cool for about 15 minutes before inverting onto a plate.
- Allow to cool completely before serving.
Serving Suggestion:
Enhance the experience by serving slices of Homemade Pound Cake with a dollop of whipped cream and fresh berries. This classic treat is perfect for any occasion, whether it’s a family gathering or a quiet afternoon tea.
FAQs:
Q1: Can I use salted butter instead of unsalted?
A1: While unsalted butter allows better control of salt content, you can use salted butter and adjust the added salt accordingly.
Q2: Can I substitute nutmeg with cinnamon?
A2: Certainly! Feel free to experiment with cinnamon for a warm and aromatic variation.
Q3: How should I store leftover pound cake?
A3: Store in an airtight container at room temperature for up to 3 days or refrigerate for extended freshness.
Conclusion:
Unleash your inner baker with our Homemade Pound Cake Recipe. Embrace the simplicity of ingredients and the joy of crafting a classic treat that stands the test of time. Perfect for sharing or savoring alone, this pound cake is a testament to the beauty of homemade goodness. Enjoy every slice of this golden-brown delight! 🍰✨