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Eggnog Pound Cake

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A rich and buttery Eggnog Pound Cake infused with nutmeg and vanilla, perfect for holiday celebrations.

Ingredients

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  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup eggnog
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (for glaze)
  • 2–3 tablespoons eggnog (for glaze)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
  2. Cream the softened butter and granulated sugar together until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the eggnog, vanilla extract, and ground nutmeg.
  5. Combine the all-purpose flour, baking powder, and salt in another bowl. Gradually add to the wet ingredients, mixing gently.
  6. Pour the batter into the prepared bundt pan.
  7. Bake for 60-70 minutes, or until a toothpick comes out clean.
  8. Cool in the pan for 10 minutes before transferring to a wire rack.
  9. Prepare the glaze by whisking powdered sugar and eggnog until smooth. Drizzle over the cooled cake.

Notes

This cake is best enjoyed fresh but can be stored for up to one week at room temperature. For longer storage, freeze for up to 3 months.

Nutrition

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

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