This Vanilla-Nutmeg Pound Cake is a classic dessert that delivers a tender crumb and deep, comforting flavor. The combination of softened butter, cake flour, and aromatic nutmeg creates a sophisticated taste profile that pairs perfectly with coffee or tea. Its dense, moist texture holds up well to slicing, making it an ideal choice for afternoon gatherings or holiday brunches. Simple ingredients come together to form a luxurious treat that feels both nostalgic and elegant. Serve it plain or with a light dusting of powdered sugar for a beautiful presentation. This recipe is a reliable favorite for bakers who appreciate traditional techniques and rich, satisfying results.
Vanilla-Nutmeg Pound Cake
Description
This Vanilla-Nutmeg Pound Cake is a classic dessert that delivers a tender crumb and deep, comforting flavor. The combination of softened butter, cake flour, and aromatic nutmeg creates a sophisticated taste profile that pairs perfectly with coffee or tea. Its dense, moist texture holds up well to slicing, making it an ideal choice for afternoon gatherings or holiday brunches. Simple ingredients come together to form a luxurious treat that feels both nostalgic and elegant. Serve it plain or with a light dusting of powdered sugar for a beautiful presentation. This recipe is a reliable favorite for bakers who appreciate traditional techniques and rich, satisfying results.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Butter and flour a 12-cup tube pan, ensuring all crevices are coated to prevent sticking.
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In a medium bowl, sift together the cake flour, baking soda, salt, and ground nutmeg. Set aside.
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In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy.
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Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
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Stir in the vanilla extract.
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Add half of the sifted flour mixture to the butter mixture and mix gently until just combined.
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Pour in 1 cup of the buttermilk (or sour cream) and mix until smooth.
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Add the remaining flour mixture and mix until just combined, followed by the remaining buttermilk. Mix gently until no dry streaks remain.
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Pour the batter into the prepared tube pan and smooth the top.
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Bake for approximately 1 hour and 5 minutes, or until a wooden skewer inserted 2 inches from the edge comes out clean.
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Cool the cake in the pan on a wire rack for 10 to 15 minutes.
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Invert the pan onto the cooling rack, remove the pan, and allow the cake to cool completely.
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Transfer the cake to a serving plate and dust with confectioner's sugar before slicing.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1892.6kcal
- % Daily Value *
- Total Fat 55.3g86%
- Saturated Fat 32.5g163%
- Cholesterol 224.7mg75%
- Sodium 4981.7mg208%
- Total Carbohydrate 323.6g108%
- Dietary Fiber 4.3g18%
- Sugars 128.5g
- Protein 27.4g55%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
