Classic Buttery Pound Cake with Vanilla and Nutmeg
A rich, dense pound cake with the perfect tender crumb and classic vanilla-nutmeg flavor. This homemade version captures the essence of traditional pound cake with real butter, fresh eggs, and a hint of lemon brightness. The cake flour creates an exceptionally fine texture while the touch of corn syrup adds moisture and helps achieve that signature pound cake density. Perfect for serving with fresh berries, a dusting of powdered sugar, or simply enjoyed on its own with coffee or tea.
Ingredients
- 4 ounces unsalted butter, room temperature
- ¾ cup sugar
- 3 large eggs
- 1 cup cake flourall-purpose flour1:1basic
Use 1 cup minus 2 tablespoons all-purpose flour plus 2 tablespoons cornstarch
Full guide → - 2 tablespoons dry powdered milk
- 1 tablespoon corn syrup
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ½ teaspoon vanilla
- ¼ teaspoon nutmeg
- ½ teaspoon baking powder
- ¼ teaspoon mace(optional)additional nutmeg1:1basic
Similar warm spice profile
Instructions
- 1
Preheat oven to 325 degrees
- 2
Allow butter to reach room temperature
- 3
Cream sugar and butter together until light and fluffy
- 4
Add eggs one at a time and mix well after each addition
- 5
Add flour, powdered milk, baking powder, and corn syrup, beating each in well
- 6
Add lemon juice, salt, vanilla, nutmeg, and mace, blending until well combined
- 7
Pour into prepared 9x5x2.5 inch loaf pan
- 8
Bake for 45 minutes, checking doneness with toothpick until it comes out clean
Tips
Use room temperature ingredients for better mixing and a more uniform texture
Almost underbake rather than overbake to maintain the moist, tender crumb
Grease and flour your loaf pan thoroughly to prevent sticking
Good to Know
Cover tightly and store at room temperature for up to 3 days, or refrigerate for up to 1 week
Can be made 1-2 days ahead and stored covered at room temperature
Serve at room temperature, optionally with fresh berries or whipped cream
Common Mistakes
Avoid overmixing once flour is added to prevent tough texture
Don't overbake as pound cake should remain moist and tender
Substitutions
Use 1 cup minus 2 tablespoons all-purpose flour plus 2 tablespoons cornstarch
Full guide →Similar warm spice profile
FAQ
Can I freeze this pound cake?
Yes, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
What if I don't have cake flour?
Substitute with 1 cup minus 2 tablespoons all-purpose flour plus 2 tablespoons cornstarch for similar results.
How do I know when it's perfectly done?
Insert a toothpick in the center - it should come out with just a few moist crumbs, not completely clean.