Nutmeg Pound Cake
Nutmeg Pound Cake offers a moist, buttery texture with warm spice notes, perfect for teatime or special occasions, appealing to lovers of classic baked treats.
Ingredients
Instructions
- Preheat oven to 350°F.
- Butter and flour a 12-cup capacity Bundt cake pan.
- Combine flour, baking soda, ground nutmeg, salt, and baking powder in a bowl.
- With an electric mixer at medium speed, beat butter and sugar until fluffy.
- Beat in eggs, one at a time, beating well after each addition, then add vanilla extract.
- On low speed, gradually beat in the flour mixture in 3 parts, alternating with buttermilk.
- Spread batter into the prepared pan.
- Bake until a toothpick inserted into the center comes out clean, about 45 minutes.
- Cool in the pan for 10 minutes.
- Remove from pan and cool completely.
- Dust the top with confectioners' sugar before serving.
Tips & Substitutions
For a lighter texture, consider sifting the flour and other dry ingredients together before mixing. If you don't have buttermilk, you can make a substitute by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for a few minutes. This Nutmeg Pound Cake pairs beautifully with a cup of tea or a scoop of vanilla ice cream.
Serving Suggestions
Serve slices of Nutmeg Pound Cake with a dollop of whipped cream or fresh berries for a delightful dessert. It also makes a great accompaniment to a cup of coffee for an afternoon treat. For an extra touch, drizzle with a simple glaze or serve alongside Fabulous French Toast for a brunch spread.
Storage & Reheating
To store leftovers, wrap the cooled cake in plastic wrap or aluminum foil and keep it at room temperature for up to three days. For longer storage, you can freeze slices in an airtight container for up to two months. To reheat, simply let it thaw at room temperature or warm individual slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Nutmeg Pound Cake contains roughly 360 calories, with 4g protein, 58g carbohydrates, and 13g fat. It is an excellent source of dietary fiber (22% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 709mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, you can use cake flour for a more tender crumb, or whole wheat flour for a healthier option. Keep in mind that whole wheat flour may change the texture slightly, so you might need to adjust the liquid ingredients if the batter seems too thick.
Is it necessary to use fresh ground nutmeg?
While you can use pre-ground nutmeg, fresh ground nutmeg provides a stronger and more aromatic flavor. If you have whole nutmeg, grate it just before adding to your mixture for the best taste. A little goes a long way, so use it sparingly.
What should I do if my cake is sinking in the middle?
A sinking cake can be caused by underbaking or too much liquid in the batter. Ensure your oven is calibrated correctly and use a toothpick to check for doneness. If you suspect too much liquid, try reducing the buttermilk slightly in future batches.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).