Perfect Pound Cake

• Vegetarian

• Refrigerated

  • 6 Eggs, large

• Baking & Spices

  • 1/2 tsp Baking powder
  • 3 cups Flour
  • 1/4 tsp Nutmeg
  • 1/2 tsp Salt
  • 3 1/4 cups Sugar
  • 2 tsp Vanilla extract, pure

• Dairy

  • 3/4 lb Butter, unsalted
  • 1 cup Milk

Found on mustlovehome.com

Description

Ingredients

• 3-1/4 cups sugar
• 3/4 pound (3 sticks) unsalted butter (softened to room temperature)
• 6 extra-large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup milk (I use 1% milk)
• 3 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg

Directions

• Preheat your oven to 325 F. Grease and flour a 12 cup bundt cake pan.
• In a large mixing bowl add the butter and sugar. On medium speed using a paddle attachment or hand mixer, cream the butter and sugar for about 5 minutes until light and fluffy.
• Add eggs, one at a time into the mixer, set to medium speed. Beat for 45 seconds after each egg.
• Add the vanilla to the mixture and beat an additional 30 seconds.
• In a medium bowl,measure out the flour, baking powder, salt and nutmeg.
• At low speed, add 1/2 of the dry ingredients to the butter and egg mixture, and beat until just blended. Then add 1/2 the milk and with the mixer still on low, beat the milk in until just blended. Scrape the sides of the bowl with a spatula between mixing in the dry ingredients and the milk. Repeat the process with the remaining half of the dry ingredients and the milk.
• Pour the batter into the prepared baking pan and fill no more than 2/3 full. Smooth the top with a spoon or spatula.
• Place the pan into the 325 F preheated oven and bake for 85 minutes or until toothpick inserted in the cake comes out clean and the cake is just starting to pull away from the sides.
• Remove the cake from the oven and allow to cool about 15 minutes before inverting and removing the cake from the pan. Allow to cool before serving.