Eggnog Pound Cake

This Eggnog Pound Cake is a delightful twist on a classic dessert, infused with the richness of eggnog and warmth of nutmeg and cinnamon.

Moist, tender, and utterly indulgent, this sweet treat is sure to become a holiday favorite.

Ready Time

2 hrs

Yields

6 servings

Ingredients

1 1/2 sticks unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup eggnog
1 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

Instructions

Preheat your oven to 325°F (165°C) and grease a 9×5-inch loaf pan, lining it with parchment paper. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Beat in the large eggs one at a time, making sure each one is fully incorporated before adding the next.

Beat in the pure vanilla extract as well. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, beating until just combined.

In a small bowl, whisk together the eggnog, ground nutmeg, and ground cinnamon. Add this mixture to the batter and mix until smooth.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 55-60 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Slice and serve!

Notes

Use high-quality, fresh ingredients, especially the eggs, as they’ll greatly impact the cake’s texture and taste. Make sure to soften the butter to room temperature, as this will ensure it creams perfectly with the sugar.

Don’t overbeat the butter mixture, as this can lead to a dense cake.

Stop once it’s light and fluffy. Use a high-quality, store-bought or homemade eggnog for the best flavor.

To ensure the cake cooks evenly, rotate the loaf pan halfway through baking.

This cake will be quite tender and moist, so handle it gently when transferring it to a wire rack to avoid breaking. Let the cake cool completely before slicing, as this will help it hold its shape and flavor.