Prep Time::15 mins
Cook Time:: 1 hr 25 mins
Additional Time::15 mins
Total Time:: 1 hr 55 mins
Servings::12
Yield::1 bundt cake
Ingredients
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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
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).
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Cream sugar and butter in a large mixing bowl on medium speed until light and fluffy, about 5 minutes.
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Add eggs, one at a time, beating for 45 seconds after each addition. Add vanilla extract and beat for 30 seconds.
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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.
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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.
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Pour batter into the prepared baking pan, filling no more than 2/3 full. Smooth the top with a spoon or a spatula.
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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.
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Remove from the oven and allow to cool for about 15 minutes before inverting onto a plate. Allow to cool completely before serving.
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