Nutmeg Pound Cake
Rich, buttery, and delicately spiced, this Nutmeg Pound Cake is a timeless treat that brings warm, aromatic flavors to your table. Featuring a velvety crumb accented by the distinct yet subtle warmth of ground nutmeg, this classic dessert is made with simple pantry staples like unsalted butter, granulated sugar, and all-purpose flour. Perfectly balanced with a splash of vanilla and a hint of salt, each bite delivers a cozy, homemade charm. Baked to golden perfection in a bundt or loaf pan, this cake is ideal for holiday gatherings, afternoon tea, or as an indulgent snack. Serve it as is, or elevate it with a dollop of whipped cream or a sprinkle of powdered sugar for a delightful finish. With just 20 minutes of prep time, this crowd-pleaser is an easy yet elegant way to satisfy your sweet tooth!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 5 large eggs
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 0.5 cup milk
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
Preheat your oven to 325°F (165°C). Grease and lightly flour a standard bundt pan or 9x5-inch loaf pan.
In a large mixing bowl, cream the unsalted butter and granulated sugar together with a mixer on medium speed until the mixture is light, fluffy, and pale, about 4-5 minutes.
Add the eggs one at a time, beating well after each addition to fully incorporate them into the batter.
In a separate bowl, whisk together the all-purpose flour, baking powder, ground nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients in 3 additions, alternating with the milk (starting and ending with the dry mixture). Mix on low speed just until combined. Do not overmix.
Stir in the vanilla extract until evenly distributed.
Pour the batter into the prepared pan, smoothing the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10-15 minutes before carefully inverting it onto a wire rack to cool completely.
Slice and enjoy your Nutmeg Pound Cake on its own, or serve with whipped cream or a dusting of powdered sugar for added sweetness.
Nutrition Facts
Calories |
3884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.1 g | 162% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1189 mg | 396% | |
| Sodium | 1464 mg | 64% | |
| Total Carbohydrate | 640.4 g | 233% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 408.1 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 362 mg | 28% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 897 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
