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Pound cake

2 hours


Pound cake is a versatile dessert that even the novice cook can elevate with a few simple additions.

Pound cake


  • Preheat the oven to 325 degrees. Grease and flour a 12-cup fluted tube pan.

  • Place sugar and butter in a large mixing bowl. Cream together using an electric 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  spatula.

  • Bake  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.


  • 3 1/4 cups of white sugar

  • 3/4 cup unsalted butter at room temperature

  • 6 extra large eggs at room temperature

  • 2 tsp. vanilla extract (or an extract of your choosing)

  • 3 cups all-purpose flour

  • 1/2 tsp. baking powder

  • 1/2 tsp. salt

  • 1/4 tsp. ground nutmeg

  • 1 cup whole milk

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