Eggnog Pound Lemon Cake
Ingredients
Cake
- 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 cup flour
Glaze
- 1 cup powdered sugar
- 3 tablespoons fresh lemon juice
Directions
Cake
- 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.
- 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 tooth pick 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 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.
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