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Homemade Pound Cake

Homemade Pound Cake

Cost $10, save $20

Source: Recommended by CookPal

  • 85 Min
  • 12 Servings
  • $10

INGREDIENTS

  • Dry Ingredients

    • 🌾 3 cups all-purpose flour
    • 🧂 ½ teaspoon baking powder
    • 🧂 ½ teaspoon salt
    • 🍂 ¼ teaspoon ground nutmeg

  • Wet 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
    • 🥛 1 cup 1% milk

STEPS

1

Gather all ingredients. Preheat the oven to 325°F (165°C). Grease and flour a 12-cup fluted tube pan (such as Bundt).

2

Cream sugar and butter in a large mixing bowl on medium speed until light and fluffy, about 5 minutes.

3

Add eggs, one at a time, beating for 45 seconds after each addition. Add vanilla extract and beat for 30 seconds.

4

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.

5

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.

6

Pour batter into the prepared baking pan, filling no more than 2/3 full. Smooth the top with a spoon or a spatula.

7

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.

8

Remove from the oven and allow to cool for about 15 minutes before inverting onto a plate. Allow to cool completely before serving.

NUTRIENTS

Per 1 serving

🔥

580

Calories

  • 8
    Protein
  • 79
    Carbs
  • 26
    Fats

💡 Make sure all ingredients are at room temperature for better mixing.For added flavor, consider adding lemon zest to the batter.To prevent sticking, ensure the pan is well-greased and floured before adding batter.Use a toothpick to test for doneness—if it comes out clean, the cake is ready.