Lemon Eggnog Pound Cake
This post was contributed by Lolo Home Kitchen.
Lemon Eggnog Pound Cake is one spring recipe you need to try. It’s spring and that means it’s time for lemon desserts and eggnog? Yep, Eggnog.
I paired my favorite Lemon Pound Cake recipe with the creamy, nutmeg flavors of Eggnog right into the batter. This is now a Lemon Eggnog Pound Cake and the texture is super moist and springy from the creaminess of the eggnog. The flavor of this Eggnog Pound Cake is a mix of lemon custard mixed with a hint of cinnamon. It’s so good!
Lemon Eggnog Pound Cake with a Lemon Glaze
- 2 Eggs
- 3/4 cup Hiland Dairy Eggnog
- 3/4 cup Sugar
- 1 tsp Grated lemon zest
- 1 tsp Pure vanilla extract
- 1/2 cup Vegetable oil
- 3/4 tsp Baking powder
- 1/2 tsp Kosher salt
- 1 3/4 cup Flour
- 1 cup Powdered sugar
- 3 tbsp Fresh lemon juice
- Preheat your oven to 350 degrees. Spray a 9×5 loaf pan with nonstick spray.
- Spray a 9×5 loaf pan with nonstick spray.
- Cut a strip of parchment paper to fit in the bottom of the loaf pan and have an overhang that acts like little handles over the side of the loaf pan. Set the pan aside.
- In a mixer, whisk together the eggs, Hiland Eggnog, sugar, lemon zest, and vanilla until smooth.
- Slowly pour in the vegetable oil, continue mixing until combined.
- Add in the baking powder and salt and mix until combined.
- Finally, stir in the flour until just mixed in.
- Pour the batter into the loaf pan and bake for 45-50 minutes until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 5 minutes and then remove the cake from the pan and transfer it to a wire rack to glaze.
- Whisk powdered sugar and lemon juice together until combined and smooth.
- Drizzle over the warm pound cake. Let drizzle set then serve.