Delight family and friends with this light and buttery Pound Cake courtesy of Allrecipes, perfect for snacks, dessert and marking National Pound Cake Day on March 4.
Preheat oven to 325 degrees Fahrenheit. Grease and flour a bundt pan.
In a large mixing bowl, cream 3 1/4 cups sugar and 3 sticks (1 1/2 cups) unsalted butter (room temperature) on medium speed until light and fluffy, around 5 minutes. Add 6 extra large eggs, 1 at a time, beating for 45 seconds after each addition. Add 2 teaspoons vanilla extract and beat for 30 seconds.
In a medium bowl, combine 3 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon nutmeg. Add half the flour mixture to the butter mixture and mix on low speed until just blended. Add 1/2 cup milk and beat on low until just blended. Repeat with remaining flour mixture and another 1/2 cup of milk. Scrape the sides of the bowl with a spatula between each addition.
Pour batter into prepared dish, smoothing top with a spatula. Bake until a toothpick inserted in the center comes out clean and the cake is just starting to pull away from the sides of the pan, around 1 hour and 25 minutes. Cool for 15 minutes before inverting the cake onto a plate. Cool completely before serving.