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Eggnog Pound Cake

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This Eggnog Pound Cake is a festive twist on a classic dessert, rich with the flavors of eggnog, nutmeg, and vanilla. Perfect for the holiday season, it’s moist, buttery, and finished with a sweet eggnog glaze.

Ingredients

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 1 cup eggnog
  • 1 tsp vanilla extract
  • For the glaze:
  • 1 cup powdered sugar
  • 2–3 tbsp eggnog
  • 1/4 tsp ground nutmeg (optional, for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, salt, and nutmeg.
  5. Gradually add the dry ingredients to the butter mixture, alternating with eggnog. Begin and end with the dry ingredients.
  6. Stir in the vanilla extract.
  7. Pour the batter into the prepared bundt pan and smooth the top.
  8. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  10. For the glaze, whisk together powdered sugar and eggnog until smooth. Drizzle over the cooled cake and sprinkle with nutmeg if desired.

Notes

  • Make sure all ingredients are at room temperature before starting.
  • Don’t overmix the batter to keep the cake tender.
  • This cake keeps well for several days and tastes even better the next day.
  • You can freeze the cake (without glaze) for up to 3 months.

Nutrition

Find it online: https://yumfamilyrecipes.com/eggnog-pound-cake/