Homemade Pound Cake

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

Place sugar and butter in a large mixing bowl. Cream together using an electric mixer fitted with a paddle attachment or a hand mixer 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 dry ingredients to the butter and egg mixture mixing 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 dry ingredients 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.