WHAT’S FOR A SPRING DESSERT?

Eggnog Lemon Pound Cake

/5
COOK TIME
45 min
TOTAL TIME
55 min
SERVINGS
6-8 servings
Eggnog Pound Cake Sliced open with lemons on top and glaze being poured
Eggnog Pound Cake Sliced open with lemons on top

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. Hiland Dairy knows Eggnog is way too good to only have one time a year so they released a Springtime Eggnog that  I love!! The first thing I did after pouring myself a big old glass of it, was start baking! 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!

Check out the easy Eggnog Pound Cake recipe below and let me know what you think! 

If you are looking for other lemon desserts, be sure to check out these easy Lemon Cream Cookies or this Lemon Poppyseed Bread

Why add Eggnog?

Eggnog is a great substitute for milk or buttermilk in any baked goods. Eggnog delivers a creaminess that will make any bread or cake super moist and springy. Plus it adds a subtle flavor of custard, cinnamon and nutmeg that pairs so well with lots of flavors. This Eggnog Pound Cake really blew me away. 

How about the lemon glaze?

An Eggnog Pound Cake needs a glaze, it just does. So to increase the lemon flavor in this recipe, I added a very simple lemon glaze. Powdered sugar and lemon juice, that’s it. Enough lemon flavor to pair with the Eggnog Pound Cake without overpowering the eggnog flavor. 

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Lemon Eggnog Pound Cake with a Lemon Glaze

Classic Lemon Pound Cake with a subtle warm flavor of Hiland Dairy Eggnog that makes this cake super light and moist!

Prep time: 10 min  |  Cook time: 45 min  |  Total: 55 min

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Ingredients

2 eggs
3/4 cup Hiland Dairy Eggnog
3/4 cup sugar
1 teaspoon grated lemon zest
1 teaspoon pure vanilla extract
1/2 cup vegetable oil
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1 3/4 cups flour
Glaze
1 cup powdered sugar
3 tablespoons fresh lemon juice

Instructions

1. Preheat your oven to 350 degrees. 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 overhang that acts like little handles over the side of the loaf pan. Set the pan aside.
2. 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.
3. Add in the baking powder and salt and mix until combined. Finally stir in the flour until just mixed in.
4. Pour the batter into the loaf pan and bake for 45-50 minutes until a tooth pick inserted into the center comes out clean.
6. Allow the cake to cool in the pan for 5 minutes and then remove the cake from the pan and transfer to a wire rack to glaze.
Glaze Directions
1. Whisk powdered sugar and lemon juice together until combined and smooth. Drizzle over the warm pound cake. Let drizzle set then serve.

Notes

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