Preheat the oven to 350°F. Grease a 10-inch Bundt pan with vegetable shortening. (I used cooking spray)
In the bowl of an electric mixer, (or beat by hand in a large bowl), cream the butter until light and fluffy.Add the sugar gradually while continuing to beat.
Add the eggs, one at a time, beating in each one thoroughly before adding the next.
Sift the flour with the nutmeg, and gradually add to the butter and sugar, mixing in each addition thoroughly before adding more.
Add the lemon zest and brandy, mixing until well-combined.
Pour the batter into the prepared pan. Bake for 45-50 minutes, or until a wooden skewer inserted in the center comes out clean.
The recipe from Dining with the Washingtons says to bake for 45-50 minutes, but my cake took a bit over an hour. It is a heavy batter and you want to make sure it cooks all the way to the center. I placed a sheet of foil loosely on across top of cake for last 10 minutes to prevent over-browning.Nutrition facts calculated using verywellfit.com