Nigerian Pound Cake: Buttery, Spiced, and Easy

Nigerian pound cake is a rich, tender butter cake, often flavored with nutmeg and evaporated milk and served plain or with tea. Home recipes vary, but creaming butter and sugar well and adding the eggs gradually gives this version a fine crumb and a golden crust without making it dry.

Ingredients

1 cup (227 g) unsalted butter, softened but still cool
2 cups (400 g) granulated sugar
5 large eggs (about 250 g without shells), at room temperature
3 cups (375 g) all-purpose flour, spooned into the measuring cups and leveled
1 teaspoon (4 g) baking powder
1/2 teaspoon (3 g) fine salt
1/2 teaspoon (about 1 g) freshly grated or ground nutmeg
3/4 cup (180 ml) evaporated milk, at room temperature
2 teaspoons (10 ml) vanilla extract
1 tablespoon (14 g) softened butter, plus 1 tablespoon (8 g) flour, for preparing the pan

Instructions

Prepare the pan and oven. Set a rack in the center of the oven and heat it to 325°F (163°C). Grease a 10-inch (25 cm) tube pan or 10- to 12-cup Bundt pan thoroughly with the tablespoon of butter, making sure to reach the center tube and any decorative grooves. Dust with the tablespoon of flour, tap out the excess, and set the pan aside. If using a pan with a removable bottom, check that it is assembled securely.
Combine the dry ingredients. Whisk the flour, baking powder, salt, and nutmeg in a medium bowl until the leavener and seasoning are distributed evenly. Breaking up any small lumps now helps prevent pockets of baking powder or spice in the finished cake. Set the bowl near your mixer.
Cream the butter and sugar. In a large bowl, beat the softened butter with the sugar on medium speed for about 4 to 5 minutes, scraping the bowl once or twice. The mixture should look noticeably lighter in color and fluffy, rather than like a smooth paste. This step incorporates air that helps the cake rise, so do not rush it; very cold butter will not cream properly.
Add the eggs gradually. Beat in the eggs one at a time, mixing until each is incorporated before adding the next. Scrape the sides and bottom of the bowl as needed. If the mixture looks slightly curdled after an egg goes in, continue mixing briefly; it usually comes back together when the flour is added. Avoid adding all the eggs at once, which can make the batter separate.
Alternate the flour and milk. With the mixer on low, add about one-third of the flour mixture, then half the evaporated milk mixed with the vanilla. Repeat, finishing with the remaining flour. Stop as soon as no dry streaks remain, and scrape the bowl gently to check the bottom. Overmixing after adding flour can make the cake firm and less tender. The batter will be thick but should spread smoothly.
Fill the pan and bake. Scrape the batter into the prepared pan and level the top with a spatula. Bake for about 75 minutes, checking from 70 minutes onward. The cake is ready when a wooden skewer inserted into the thickest part comes out clean or with a few dry crumbs, and the top is golden and springs back lightly. For food safety, USDA FSIS recommends that egg dishes reach 160°F (71°C); check the center with an instant-read thermometer as well as using the doneness cues, since a fully baked cake should exceed that minimum. If the top is browning too quickly, loosely tent it with foil for the remaining bake.
Cool before turning out. Set the pan on a cooling rack for 15 minutes. Run a thin, flexible knife around the outer edge and center tube if needed, then invert the cake carefully onto the rack. Lift off the pan and leave the cake to cool for another 45 minutes before slicing. Turning it out while piping hot can cause it to break, while cutting too early can make the crumb seem gummy.

Tips

Bring the ingredients to room temperature. Butter should yield when pressed but should not be oily or melting. Room-temperature eggs and evaporated milk blend more easily into the creamed butter, reducing the chance that the batter will split. If you forgot to warm the eggs, place them in a bowl of warm—not hot—water for about 10 minutes.
Measure flour lightly. Spoon flour into a dry measuring cup and level the top, or weigh 375 g. Scooping directly from the bag can pack in extra flour, which is a common reason pound cake turns out dry or heavy. If your kitchen is humid, weighing is especially helpful for a consistent result.
Grease every detail of a patterned pan. Use a pastry brush to reach grooves and the center tube. Butter and flour work well here; a baking spray made for cakes is another option. Ordinary cooking spray may not coat an intricate Bundt pan evenly, and missed spots can make an otherwise well-baked cake stick.
Use the doneness cues, not the clock alone. Ovens and pans vary, so begin checking at 70 minutes. A skewer with wet batter means the cake needs more time; a few moist crumbs are fine. If your pan is dark metal, the outside may brown faster, so check the cake early and tent loosely with foil if necessary.

Serving Suggestions

Let the cake cool fully, then slice it with a serrated knife into modest wedges; its buttery texture is satisfying without a heavy topping. Serve at room temperature with black tea, coffee, or a cold glass of milk. For a simple dessert, add fresh berries and a spoonful of lightly sweetened whipped cream, or offer sliced fruit alongside it. The nutmeg is gentle rather than dominant, so the cake also pairs well with a little citrus zest or a thin drizzle of icing. If serving it after a meal, cut the slices just before bringing the cake to the table so the exposed crumb stays moist.

Variations

Use whole milk instead: Replace the evaporated milk with 3/4 cup (180 ml) whole milk. The cake will still bake successfully, though it will have a slightly less concentrated, caramel-like dairy flavor. Add the vanilla as written.

Make the spice more pronounced: Increase the nutmeg to 3/4 teaspoon (about 1.5 g), or add 1/4 teaspoon (about 0.5 g) ground cinnamon. Keep the additions modest so the warm spice complements the butter rather than taking over.

Add citrus: Mix in 1 tablespoon (6 g) finely grated lemon or orange zest with the butter and sugar. This gives the cake a fresh aroma and a brighter finish. Avoid adding a large amount of juice, which changes the batter’s liquid balance.

Bake it as loaves: Divide the batter between two greased 8 1/2-by-4 1/2-inch (21-by-11 cm) loaf pans, filling each about two-thirds full. Begin checking at 55 minutes; the exact time depends on the pans and oven. Use the same skewer and thermometer checks, and cool each loaf in its pan for 10 to 15 minutes before turning it out.

Storage and Reheating

Once completely cool, wrap the cake tightly or place it in an airtight container. Keep it at room temperature for up to 3 days in a cool, dry kitchen. Refrigeration is not usually needed and can make the crumb firm; if your kitchen is very warm, refrigerate the wrapped cake and bring slices back to room temperature before serving. Refrigerate within 2 hours if the cake has a perishable topping or filling, and use refrigerated leftovers within 3 to 4 days.

To freeze, wrap the whole cake or individual slices snugly in plastic wrap and then foil, or place them in a freezer-safe container. Freeze for up to 2 months for best texture. Thaw wrapped pieces at room temperature for several hours; keeping them covered as they thaw helps limit drying. This cake is usually served at room temperature, so reheating is optional. If you like a warm slice, microwave one piece for about 8 to 12 seconds, checking that it is warm rather than hot. Do not microwave a whole cake, since the edges can become tough before the middle warms.

Frequently Asked Questions

Is Nigerian pound cake the same as a regular pound cake?
It belongs to the same broad family of rich butter cakes, but recipes and names vary between households and regions. Nigerian-style home versions often include nutmeg and evaporated milk, which lend a warm aroma and fuller dairy flavor. This recipe keeps those familiar notes while using baking powder for a dependable rise.

Can I make the batter without a stand mixer?
Yes. Use a sturdy hand mixer to cream the butter and sugar, or beat them by hand with a wooden spoon and some patience. The mixture should become lighter and fluffy before the eggs go in. Once the flour is added, mix gently and only until combined; vigorous mixing at that stage can make the cake dense.

Why did my cake sink in the middle?
A cake may sink if the oven door is opened early, the batter is overmixed, the leavener is old, or the center is still underbaked when the cake is removed. Check that your oven is fully preheated and that the baking powder is fresh. Use a skewer and thermometer to check the center, and wait until the cake has set before opening the oven to inspect it.

Can I reduce the sugar?
Sugar adds sweetness, but it also contributes moisture, tenderness, and browning. A small reduction may work, but cutting it substantially can change the texture and make the cake less tender. For a first attempt, follow the stated amount; if you prefer a less sweet serving, pair a slice with unsweetened tea or fresh fruit instead.

How do I know whether my pan is the right size?
A 10-inch tube pan or a Bundt pan with a 10- to 12-cup capacity is suitable. The batter should not fill the pan to the rim; leave room for it to rise. If using two loaf pans, divide the batter evenly and start checking earlier than you would for the large cake. Pan material and shape can affect baking time, so use the visual, skewer, and temperature cues rather than relying only on the listed minutes.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).