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Eggnog Pound Cake

Servings 1 cake

Ingredients

For the pound cake:

  • 3 cups flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tsp. nutmeg
  • 1 cup butter room temperature
  • 2 cups sugar
  • 4 large eggs room temperature
  • 1 tsp. vanilla extract
  • 1 1/4 cups eggnog

For the glaze:

  • 1 cup powdered sugar
  • 2 Tbsp. eggnog

Instructions

  1. Preheat oven to 350F. Grease and flour a bundt pan or two 9-inch load pans. Set aside.

  2. In a large bowl, whisk together flour, baking powder, salt and nutmeg. Set aside.

  3. In the bowl of a standing mixer, beat butter on medium speed, until light and creamy. Slowly add sugar and continue mixing, until fully combined.

  4. Add eggs, one at a time, mixing until combined after each addition. Mix in vanilla.

  5. Alternately add flour mixture and eggnog, starting and ending with flour. Mix until smooth, using a rubber spatula to scrape the bowl to make sure it is mixed evenly.

  6. Spoon batter into prepared pan and bake for 45-55 minutes, until inserted toothpick comes out clean. Let cool in pan for 20 minutes, then transfer to wire rack to cool completely.

  7. To create the glaze, whisk together the eggnog and confectioner’s sugar. Continue to add eggnog until desired consistency has been reached. Spoon over cooled cake and let sit for at least an hour before serving.