Eggnog Pound Cake

4.34 from 3 votes

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.

Prep Time10

Cook Time50

Total Time1

Course: Breakfast, Brunch, Cake, Dessert

Cuisine: American

Servings: loaves

Calories: 3232kcal

Author: Meaghan @ 4 Sons R Us

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

US Customary - Metric

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