Pound Cake- Live Oak Recipe Exchange

Ingredients:

• 3 ¼ cups white sugar

• ¾ pound unsalted butter, at room temperature

• 6 extra large eggs, at room temperature

• 2 teaspoons pure vanilla extract

• 3 cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon salt

• ¼ teaspoon ground nutmeg

• 1 cup 1% milk

• Directions:

• 1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt).

  2. 1. Cream sugar and butter in a large mixing bowl 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.

     2. 1. Combine flour, baking powder, salt, and nutmeg in a medium bowl. Add 1/2 of the flour mixture to the butter mixture and mix 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 flour mixture and milk.

        2. 1. Pour batter into the prepared baking pan, filling no more than 2/3 full. Smooth the top with a spoon or a spatula.

           2. 1. Bake in the preheated oven 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.

              2. 1. Remove from the oven and allow to cool for about 15 minutes before inverting onto a plate. Allow to cool completely before serving.

                 2. Theme this month was retro recipes

                 3.