Civil War Pound Cake Recipe (Classic Lemon & Nutmeg Pound Cake)
This Civil War Pound Cake recipe is a classic pound cake made by creaming butter and sugar, then enriching the batter with plenty of eggs. It’s gently scented with lemon zest, nutmeg, and a splash of brandy. How to make it: cream, add eggs one by one, fold in flour and salt, flavor, then bake until a tester comes out clean.
Ingredients
Ingredients
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 325°F (165°C). Grease a large loaf pan, then dust lightly with flour (or line with parchment).
Cream butter and sugar
Beat the butter and sugar for 4–6 minutes until lighter in color and fluffy. Scrape down the bowl so everything mixes evenly.
Add the eggs gradually
Add the eggs one at a time, mixing well after each. Room-temperature eggs help the batter stay smooth.
Fold in dry ingredients
Sift the flour and salt together, then add in 2–3 additions. Mix on low just until you no longer see dry flour; don’t overmix.
Flavor the batter
Stir in the lemon zest and nutmeg. If using brandy, pour it in now and mix briefly until combined.
Bake
Transfer batter to the pan and level the top. Bake about 60 minutes, until a toothpick comes out clean. If it browns too fast, loosely tent with foil for the last 15 minutes.
Cool and serve
Let the cake rest in the pan for 10–15 minutes, then turn out onto a rack to cool completely before slicing.