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Buttery Pound Cake

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PREP TIME
15 min
COOKING TIME
85 min
TOTAL TIME
115 min
SERVINGS
12 servings
Dessert Cake British
Buttery Pound Cake
Ingredients
  • 3 1/4 cups white sugar
  • 3/4 pound unsalted butter, at room temperature
  • 6 extra large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup 1% milk
Instructions
1
Gather all the necessary components and prepare your equipment by preheating the oven to 325 degrees Fahrenheit (165 degrees Celsius). Next, take a moment to lubricate and coat a 12-cup tube-shaped baking vessel with a non-stick agent.
2
Combine granulated sugar and softened butter in a large mixing container using a medium-paced mixer until you achieve a light, airy texture, approximately 5 minutes.
3
Introduce eggs one at a time into the mixing bowl and blend for 45 seconds following each addition. Add a few drops of vanilla extract to the mixture and continue blending for 30 seconds.
4
In a separate container, combine all-purpose flour, baking powder, salt, and ground nutmeg. Gradually incorporate half of the dry ingredients into the butter mixture using a low-speed mixer until just combined.
5
Add 1/2 cup of milk to the butter mixture and blend on low speed until just combined. Make sure to scrape the sides of the mixing bowl with a spatula between each addition. Repeat this process using the remaining flour mixture and milk.
6
Pour the batter into the prepared baking vessel, filling it no more than two-thirds full. Smooth the top surface with a spoon or spatula.
7
Place the batter in the preheated oven and bake until a toothpick inserted into the center comes out clean, and the cake is just beginning to detach from the sides of the pan, approximately 1 hour and 25 minutes.
8
Remove the cake from the oven and allow it to cool for about 15 minutes before inverting onto a serving plate. Finally, let the cake cool completely before presenting it to your guests.