Vanilla-Nutmeg Pound Cake
Submitted by rstyrose
A tender buttermilk pound cake scented with warm nutmeg and vanilla, baked in a tube pan and dusted with powdered sugar. Cake flour gives it a fine, velvety crumb.
YIELD
1 servingsPREP
25 minCOOK
65 minREADY
90 minSome cakes need layers and frosting to make an impression. This one just needs a dusting of powdered sugar and the warm hum of nutmeg drifting through every bite.
Cake flour keeps the crumb incredibly fine and tender, while buttermilk adds a subtle tang that balances the sweetness. A full tablespoon of vanilla and a teaspoon of ground nutmeg make the whole kitchen smell like the holidays, no matter what time of year you bake it.
The alternating method of adding flour and buttermilk to the creamed butter keeps the batter smooth and even. No tunneling, no dense spots, just a tall, golden pound cake with a velvet-soft interior.
Kitchen Tips
- Use real cake flour, not all-purpose with cornstarch mixed in. The lower protein content gives this cake its characteristically tender, fine crumb.
- Cream the butter and sugar for a full 3 to 4 minutes. That aeration is what gives the pound cake its lift since there’s no baking powder here, just baking soda reacting with the buttermilk.
- Cool the cake in the pan for exactly 10 to 15 minutes before inverting. Too soon and it falls apart; too long and it steams and sticks.
- Freshly grated nutmeg makes a noticeable difference over pre-ground. The oils are more fragrant and the flavor is warmer.
Ingredients
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.
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