Can I use store-bought eggnog?

Absolutely. In fact, most people do. Just make sure it’s high-quality and includes real dairy and eggs. If it tastes great on its own, it’ll taste even better baked into cake.

Can Eggnog Pound Cake be frozen?

Yes, and that’s one of its superpowers. Once cooled completely, wrap slices or whole loaves tightly in plastic wrap, then foil. Freeze for up to two months. Thaw at room temperature for best texture.

Can I make it dairy-free?

You can. Substitute the butter for a plant-based baking stick, and use a non-dairy eggnog alternative. Just keep in mind, the flavor will change slightly. It may not be as rich, but it’ll still be delicious.

Eggnog Pound Cake: A Simple Holiday Classic You’ll Want to Make Again and Again

Eggnog Pound Cake

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This rich, moist Eggnog Pound Cake is a festive dessert perfect for the holiday season. Made with premium eggnog and warm vanilla, it features a tender crumb and buttery texture that makes it ideal for brunch, dessert, or gifting.

Author: Elena
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 75 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1/2 cup softened butter
2 tablespoons vegetable oil
3 large eggs
1 1/4 cups eggnog
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder, sifted
1 teaspoon kosher salt

Instructions

Preheat oven to 350°F and prepare your baking pans by greasing with butter and flour or using baking spray.
Cream the softened butter until light and fluffy, then drizzle in the vegetable oil and continue to beat until fully combined.
In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
Break the eggs into a small bowl and add them one at a time to the butter mixture, mixing until emulsified.
Combine the vanilla extract with the eggnog.
Add the dry ingredients and eggnog to the butter mixture in alternating thirds, beginning and ending with the dry ingredients. Mix gently until just combined, scraping the bowl as needed.
Pour or scoop the batter into the prepared pans.
Bake mini loaves for 30 minutes, cupcakes for 20 minutes, or a full loaf for 55 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.
Cool in the pans for a few minutes, then transfer to a wire rack to cool completely.

Notes

Use high-quality eggnog made with real milk, eggs, sugar, and cream for the best flavor.
If using salted butter, reduce the amount of added salt.
This cake freezes well—wrap tightly and store for up to 2 months.
You can bake this in various pan types: mini loaves, a standard loaf pan, or cupcake tins.

Find it online: https://www.recipebyelena.com/eggnog-pound-cake/