Easy Eggnog Pound Cake
This rich, moist, eggnog pound cake is an easy baked holiday treat to enjoy for a simple festive dessert, a rich brunch or breakfast treat, or snack. It freezes well, so you can enjoy it even after eggnog season!
Ingredients
- ½ cup softened butter
- 2 tbsp vegetable oil (canola, or another light, neutrally flavored oil)
- 3 large eggs
- 1 ¼ cups eggnog
- 1 tbsp vanilla extract
Dry Ingredients
- 2 ¼ cups all purpose flour
- 1 ½ cups granulated sugar
- 3 ½ tsp baking powder sifted to remove lumps
- 1 tsp kosher salt
Instructions
prep pans & oven:
- Preheat the oven to 350℉ (180℃ or gas mark 4).
- Brush your pans with softened or melted butter and dust lightly with flour. If you are using nonstick pans, you can either butter and flour them or use pan spray, or cupcake liners for muffin tins. See recipe note for recommended pans.
cream butter & oil:
- Cream the softened butter until it is light in color and fluffy, and there are no lumps.
- Drizzle in the vegetable oil and continue to whip until combined.
mix dry ingredients:
- Combine all dry ingredients in a small to medium mixing bowl, whisk or sift well to combine, and set aside.
add eggs to mixer:
- Break the eggs individually into a small bowl (in case there are bits of shell) and then, with the mixer running, whip them into the butter one at a time until the mixture is emulsified and uniform.
- Add the vanilla to the eggnog and mix just to combine, then add about one third of the eggnog to the egg and butter mixture.
- The batter will separate a bit, but this is ok. It will come together in the next step... just make sure there aren't any large lumps.
add dry ingredients:
- Then, add the dry ingredients in thirds, alternating with the remaining eggnog.
- Folding the batter by hand or mix it lightly on low speed and stopping to scrape the bowl between the additions.
- Mix just until the batter is well-combined. There may still be some small lumps.
pour batter in pans & bake
- Pour or scoop the batter into your prepared pans, filling them between half and ¾ full.
- Bake on the center rack in your preheated oven until a skewer inserted into the center comes out clean and the middle of the cake is set and golden brown (see recipe notes for baking time guidelines for various pan sizes).
- Let cool for a few minutes in the pans, and when they are just cool enough to handle, turn them out onto a wire rack to finish cooling. Run a thin bladed spatula or cake knife around the edge of the pan to help them release easily.
Notes
Pan Sizes and Approximate Baking Times:
You can bake this as four mini loaves (perfect for gifting, or to freeze some for later), one large standard loaf pan, or in cupcake tins. Butter and flour your pans (if they're nonstick, you can spray them with pan spray).
Bake cupcakes about 15-20 minutes, mini loaves 30-40 minutes, and 40-55 minutes for a loaf pan (loaf pan sizes vary), or until the tops are domed & lightly golden, and a skewer inserted in the cracks in the center comes out clean.
Nutrition
Calories: 314kcalCarbohydrates: 45gProtein: 5gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 82mgSodium: 411mgPotassium: 91mgFiber: 1gSugar: 27gVitamin A: 359IUVitamin C: 0.4mgCalcium: 116mgIron: 2mg
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