Eggnog Pound Cake
Eggnog pound cake takes a classic buttery cake and laces it with the tastes of the holiday season. You’ll love enjoying this as a sweet breakfast, dessert or afternoon snack with a cup of coffee.
One of my favorite flavors of the holiday season is definitely eggnog hands down.
I love drinking it and I definitely love baking with it.
It adds so much flavor and makes anything feel instantly a hundred times more special and festive.
This holiday pound cake recipe is no exception.
The eggnog infused cake and sweet eggnog glaze makes it perfect to serve while you open presents around the tree.
Ingredients
To make this you need basic pound cake ingredients and, of course, some eggnog.
You’ll need:
- Sugar– Granulated sugar for the cake and powdered sugar for the glaze.
- Butter– Make sure you let it soften on the counter prior to making it.
- Eggs– Let them come to room temperature.
- Flour– All purpose flour works best. Make sure you sift it so the cake gets the best texture.
- Eggnog– You’ll use eggnog both in the cake and the glaze. Pick your favorite brand or make your own eggnog.
- Vanilla extract– Use the real thing and not imitation vanilla for the best results.
- Powdered sugar– You need powdered sugar for the glaze.
How to Make
Making this festive treat is almost the same as making a basic version.
To make it, start by preheating the oven to 325 and spraying two loaf pans with nonstick spray.
Set them aside.
Then, in the bowl of a stand mixer with a paddle attachment, cream the softened butter until it is smooth.
Once the butter is smooth, add the sugar to the bowl and beat it until the mixture is light and fluffy.
Now, add the eggs to the bowl one at a time, beating well after you add each egg.
Once you’ve added the eggs, whisk the eggnog and vanilla extract together in a mixing glass.
Then, alternate between adding the flour and the eggnog to the sugar mixture, beginning and ending with flour.
Once everything has been incorporated, divide the batter evenly between the two loaf pans and bake for 50-60 minutes or until a skewer comes out clean from the center of the loaf pan.
When the cake is cooked through, remove it from the oven and allow it to cool for 15-20 minutes before removing them from the pans.
How to Make the Glaze
While you could eat the cake without the glaze, I highly recommend making it to get the most of the eggnog flavor.
To do it, just add the powdered sugar, eggnog and vanilla to a bowl and whisk it until it’s smooth.
Once it’s smooth, pour it over the pound cake.
Storing
You have a couple options for storing your pound cake:
- Keep it on your counter in an airtight container for 3 days.
- Wrap it in plastic wrap and foil and refrigerate it for 1 week.
- Or wrap it tightly in plastic and place it in a freezer bag for up to 6 months.
If you plan on freezing it, don’t make the glaze until you thaw it.
Tips and Tricks
- Make sure to beat the sugar, butter and eggs well. You want to get plenty of air into the mixture. Pound cakes don’t have any chemical leavening agents and rely on the incorporated air to rise.
- Don’t skip sifting the flour. This step helps add a bit of extra air for the lift and helps prevent an overly dense cake.
- If you are really concerned about the cakes sticking, line the loaf pans with parchment paper.
Other Eggnog Infused Recipes You Might Enjoy
Eggnog pound cake is an easy way to add some holiday flavor to a classic treat. Whip this up this holiday season and enjoy!
Looking for other ways to enjoy the flavor of eggnog?
Try these:
If you’ve tried this EGGNOG POUND CAKE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Eggnog Pound Cake
Ingredients
For The Cake:
- 3 cups granulated sugar
- 1 cup butter- softened
- 6 eggs
- 3 cups all purpose flour- sifted
- 1 cup eggnog
- 1 Tablespoon vanilla extract
For The Glaze:
- 1 cup powdered sugar
- 3-4 tablespoons eggnog or milk/cream
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 325 degrees and grease two loaf pans with non-stick spray (if you would like to go an extra step, add parchment paper as well to keep from sticking)
- In the bowl of a stand mixer with a paddle attachment, cream butter until smooth. Add sugar and mix until light and fluffy, 1-2 minutes.
- Add eggs one at a time, beating well after each addition.
- In a large mixing glass, whisk together the eggnog and vanilla extract.
- Add flour and eggnog alternately to sugar mixture, beginning and ending with flour.
- Divide batter evenly between the two loaf pans and bake for 50-60 minutes checking occasionally after the 50-minute mark. If the top gets too brown, tent with a piece of aluminum foil.
- Allow to cool 15-20 minutes before removing from pan.
To Make The Glaze
- Combine all ingredients into a small bowl and whisk until smooth. Pour generously over the pound cake and serve
Notes
- Make sure to beat the sugar, butter and eggs well. You want to get plenty of air into the mixture. Pound cakes don't have any chemical leavening agents and rely on the incorporated air to rise.
- Don't skip sifting the flour. This step helps add a bit of extra air for the lift and helps prevent an overly dense cake.
- If you are really concerned about the cakes sticking, line the loaf pans with parchment paper.
Nutrition
