Vanilla-Nutmeg Pound Cake
Yield
1 servingsPrep
25 minCook
65 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
cake flour
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
nutmeg
ground |
|
| 1 | cup |
butter
, softened |
|
| 2 | cups |
sugar
granulated |
|
| 2 | large |
eggs
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 2 | cups |
buttermilk
or sour cream |
|
| 1 | x |
powdered sugar
for dusting |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
cake flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
nutmeg
ground |
|
| 237 | ml |
butter
, softened |
|
| 473 | ml |
sugar
granulated |
|
| 2 | large |
eggs
|
|
| 15 | ml |
vanilla extract
|
|
| 473 | ml |
buttermilk
or sour cream |
|
| 1 | x |
powdered sugar
for dusting |
*
|
Directions
Sift flour, baking soda, salt, and nutmeg together.
- Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each egg is added.
Stir in vanilla.
Stir half of the sifted flour mixture into the butter-sugar mixture. Add 1 cup of the buttermilk. Add the other half of the flour mixture, then the remaining buttermilk.
Pour batter into prepared tube pan and bake until a wooden skewer inserted 2 inches from edge comes out clean (about 1 hour and 5 minutes).
Cool cake in pan 10 to 15 minutes; invert onto a cooling rack, remove pan, and cool completely before serving.
Transfer to a serving plate.
Dust with confectioners' sugar.
