Pound Cake

This delicious cake is a favorite of mine! The recipe was originally published in Southern Living at Home. It is perfect for a potluck or just because!

4 sticks unsalted butter, at room temperature

2 3/4 cups granulated sugar

6 eggs

3 3/4 cups all-purpose flour

Pinch of salt

1/4 TSP ground nutmeg

1/2 cup milk

1 TSP vanilla extract

Preheat the oven to 325˚F.

Butter and flour either a 10 cup tube pan (angel food cake pan) or a bundt pan - I personally use the bundt pan. Be thorough! You do not want it to stick. I spread the butter with my fingers.

In the bowl of a stand mixer*, beat the 4 sticks of butter on medium speed until it is light and fluffy, about 2 -3 minutes. Then gradually add the sugar about 1/4 cup at a time, waiting to incorporate the sugar between each addition.

In a separate bowl combine the dry ingredients - flour, salt and nutmeg.

While the mixer is running, start adding the flour mixture about 1/4 cup at a time followed by a small portion of the milk, alternating until all the ingredients are combined. Then add the vanilla.

Spoon the cake batter into the pan and then smooth the surface with a spatula.

Bake 1 hour 20 minutes. Remove from the oven and let cool about 15 minutes. Then invert the cake onto a cake plate and let it cool completely before cutting to serve.

* If you do not have a stand mixer, make sure you start this cake in a LARGE BOWL. It
  makes a lot!