Rating: 5 stars
18 Ratings
  • 5 star values: 18
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Buttery homemade pound cake that's rich with the flavor of shortbread cookies, but still tender and light as a feather.

Recipe Summary test

prep:
15 mins
cook:
1 hr 25 mins
additional:
15 mins
total:
1 hr 55 mins
Servings:
12
Yield:
1 Bundt(R) cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).

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  • Place sugar and butter in a large mixing bowl. Cream together using an electric mixer fitted with a paddle attachment, or a hand mixer, on medium speed, until light and fluffy, about 5 minutes. Add eggs one at a time, beating for 45 seconds after each addition. Add vanilla extract and beat for 30 seconds.

  • Combine flour, baking powder, salt, and nutmeg in a medium bowl. Add 1/2 of the dry ingredients to the butter and egg mixture, mixing on low speed, until just blended. 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 dry ingredients and milk.

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

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

Nutrition Facts

580 calories; protein 7.8g; carbohydrates 79.4g; fat 26.4g; cholesterol 169.7mg; sodium 172.3mg. Full Nutrition
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Reviews (4)

18 Ratings
  • 5 star values: 18
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/30/2020
Amazing Pound Cake!! Followed the directions as given and my family loved it. My wife said I was the official pound cake maker from now on and this is the only recipe I can use. Read More
(1)
Rating: 5 stars
07/17/2021
This cake was wonderful!! A big hit with the family. I made a blueberry topping with whipped cream. I will be making this again. Read More
Rating: 5 stars
09/08/2021
I made it for my son's 50th birthday, and it was a hit. I omitted the nutmeg and instead of 2 teaspoons of vanilla extract, I used 1 teaspoon each of almond extract and vanilla extract. Everyone raved about it. Read More
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Rating: 5 stars
09/28/2020
The best Pound cake ! Read More
Rating: 5 stars
10/05/2020
This was delicious, but a bit messy to make for the first time Read More
Rating: 5 stars
04/12/2021
Personally I found it just a bit sweet although everyone else said it was perfect. I will probably cut it back to just 3 cups. Read More
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Rating: 5 stars
07/03/2020
loved Read More
Rating: 5 stars
11/17/2020
This was good! I've never made pound cake before but this came out great. Didn't make any changes. Read More
Rating: 5 stars
03/01/2021
I made this pound cake using the exact recipe about a year ago, 6/ 2020. It was delicious then so I'm going to make it again, 3/2021. I'm not expecting anything different from the first time I used this recipe. I was proud to say I baked it and that it was home-made. It didn't last long at all in my house(about three days). It went very well with a nice hot cup of coffee. Um um DELICIOUS! Read More