Civil War Pound Cake Recipe (Classic Lemon and Nutmeg Pound Cake)
Civil War Pound Cake recipe is a classic pound cake flavored with lemon peel and nutmeg, where butter and sugar are creamed and enriched with plenty of eggs. How to make: first beat the butter and sugar, add the eggs one by one, then gather the dough with flour and salt; You lightly scent it with brandy and cook it.
Ingredients
Ingredients
Step-by-Step Method
Prepare the oven and mold
Preheat the oven to 165°C. Grease a large loaf cake mold with butter and lightly coat it with flour (or line it with baking paper).
Cream the butter and sugar
Beat the butter and granulated sugar for 4–6 minutes, until the color becomes light and fluffy. Scrape the edges of the bowl with a spatula from time to time so that the sugar dissolves well.
Eggs one by one. add
Add eggs one by one; beat after each addition until completely incorporated. Make sure the eggs are at room temperature so that the mixture does not curdle.
Add dry ingredients
Sift the flour and salt together and add them in 2–3 times. On low speed, mix until flour disappears; Do not beat too much so that the cake does not harden.
Add flavors
Add lemon zest and nutmeg. If you are using brandy, add it at this stage and mix for a short time.
Bake
Transfer the dough to the mold and smooth the top. Bake for about 60 minutes; When the toothpick comes out clean, take it out of the oven. If the top browns too early, you can cover it loosely with foil for the last 15 minutes.
Rest and slice
Leave the cake in the tin for 10–15 minutes, then turn it out onto a wire rack and cool completely. Slice and serve.