Homemade Pound Cake

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

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.

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.

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

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.

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