Easy Eggnog Pound Cake
Indulge in the cozy flavors of the holiday season with this easy eggnog pound cake, a delightful dessert that blends the rich creaminess of eggnog with the warm, aromatic notes of vanilla and nutmeg. Perfect for Christmas gatherings or anytime you crave a festive treat, this moist and buttery pound cake comes together effortlessly with a handful of pantry staples. The optional hint of rum extract adds an extra layer of holiday cheer, while a light dusting of powdered sugar creates an elegant, frosty finish. Whether served as a sweet breakfast, a snack with coffee, or a centerpiece dessert, this classic recipe is sure to impress every guest at your table. With just 20 minutes of prep time, this simple and scrumptious cake is your new holiday baking favorite!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 units large eggs
- 1 cup eggnog
- 1 teaspoon vanilla extract
- 0.5 teaspoon rum extract (optional)
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a standard 9x5-inch loaf pan or a bundt pan.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition to fully incorporate.
Mix in the eggnog, vanilla extract, and rum extract (if using) until smooth and combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, ground nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this could result in a dense cake.
Pour the batter evenly into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
Once cooled, dust the pound cake with powdered sugar if desired before slicing and serving.
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 204 mg | 9% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 36.2 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 82 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
