Preheat oven to 325°F (165°C). Grease and flour a 12-cup Bundt pan.
In a large bowl, cream butter and sugar together on medium speed until light and fluffy, about 5 minutes.
Add eggs one at a time, beating for about 45 seconds after each addition.
Add vanilla extract and mix for 30 seconds.
In a separate bowl, whisk together flour, baking powder, salt, and nutmeg.
Add half of the dry ingredients to the butter mixture and mix on low speed until just combined.
Add 1/2 cup milk and mix until blended. Scrape down the sides of the bowl.
Repeat with remaining flour mixture and milk, mixing gently until just combined.
Pour batter into prepared pan, filling no more than two-thirds full. Smooth the top.
Bake for about 1 hour 25 minutes, or until a toothpick inserted in the center comes out clean and cake begins to pull from sides.
Remove from oven and cool in the pan for 15 minutes.
Invert onto a plate and allow to cool completely before slicing.
Use room temperature ingredients for a smoother batter.
Do not overmix after adding flour to maintain a tender texture.
Grease and flour the pan well to prevent sticking.
Room Temperature: Store covered for up to 3 days.
Refrigerator: Store up to 1 week.
Freezer: Wrap tightly and freeze for up to 3 months.
