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Lemon Eggnog Pound Cake with a Lemon Glaze

Ingredients

Pound Cake:

  • 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

Glaze:

  • 1 cup Powdered sugar
  • 3 tbsp Fresh lemon juice

Instructions

Pound Cake:

  • 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.

Glaze:

  • Whisk powdered sugar and lemon juice together until combined and smooth.
  • Drizzle over the warm pound cake. Let drizzle set then serve.