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.