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Eggnog Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 42 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

A rich and moist Eggnog Pound Cake infused with warm spices like nutmeg and cinnamon, perfect for holiday gatherings or cozy dessert moments. This pound cake combines classic flavors with a creamy eggnog twist, delivering a tender crumb and delightful aroma.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon

Wet Ingredients

  • 1/2 cup unsalted butter, softened (1 stick)
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup eggnog
  • 1 tsp vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan to prevent sticking during baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, ground nutmeg, and ground cinnamon until thoroughly combined.
  3. Cream Butter and Sugar: In a separate large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cake crumb.
  4. Add Eggs and Liquids: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the eggnog and vanilla extract until the batter is smooth and uniform.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the batter.
  6. Bake the Cake: Pour the batter into the prepared loaf pan and bake for 60-70 minutes. Check doneness by inserting a toothpick into the center of the cake — it should come out clean or with just a few moist crumbs attached.
  7. Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

  • Make sure butter is softened to room temperature for easy creaming.
  • Use fresh eggnog for best flavor; store-bought works great as well.
  • Check the cake at 60 minutes to prevent overbaking; oven temperatures may vary.
  • Store leftover cake wrapped tightly at room temperature for up to 3 days or refrigerate.
  • Optional: Dust the cooled cake with powdered sugar or drizzle with a simple glaze for extra sweetness.

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