Eggnog Pound Cake

Rich, moist, and full of holiday flavor, our Eggnog Pound Cake recipe is the perfect dessert for your holiday table!

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings: slices

Calories: 400kcal

Ingredients

2½ cups cake flour
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon salt
1¼ cups unsalted butter
1¼ cups granulated sugar
5 large eggs
1¾ teaspoon vanilla extract
2 Tablespoons bourbon
1 cup eggnog

Instructions

Heat oven to 350℉/177℃.
Spray a 10 cup bundt pan with baking spray. Set aside.
In a medium bowl, whisk flour, baking powder, baking soda, and salt together. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or with a hand held electric mixer, beat butter and sugar until light and fluffy, about 2-3 minutes.
Add eggs, one at a time, beating well after each addition.
Mix in vanilla and bourbon.
Add flour mixture alternately with eggnog, beginning and ending with flour.
Pour into prepared pan.
Bake for 50 minutes, or until cake tests done.

Notes

How To Store: Store baked and cooled cake in a covered cake plate for 2-3 days. It can be stored in the refrigerator for 5-6 days. (Make sure you let it come to room temperature before serving.) For longer storage, it can be frozen for 2-3 months.

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