Easy Eggnog Pound Cake

🧂 Ingredients

• ½ cup softened butter
• 2 tbsp vegetable oil
• 3 large eggs
• 1 ¼ cups eggnog
• 1 tbsp vanilla extract
• 2 ¼ cups all purpose flour
• 1 ½ cups granulated sugar
• 3 ½ tsp baking powder

  sifted to remove lumps
• 1 tsp kosher salt

Instructions

• 1 Brush your pans with softened or melted butter and dust lightly with flour. If
  you are using nonstick pans, you can either butter and flour them or use pan
  spray, or cupcake liners for muffin tins. See recipe note for recommended pans.
  Preheat the oven to 350 ℉.
• 2 Cream the softened butter until it is light in color and fluffy, then drizzle in
  the vegetable oil and continue to whip until combined.
• 3 Combine all dry ingredients in a small to medium mixing bowl, whisk well to
  combine, and set aside.
• 4 Break the eggs individually into a small bowl (in case there are bits of shell)
  and then, with the mixer running, whip them into the butter one at a time until
  the mixture is emulsified and uniform.
• 5 Add the vanilla to the eggnog and mix just to combine, then add about one third
  of the eggnog to the egg and butter mixture. It will separate a bit, but this is
  ok. It will come together in the next step… just make sure there aren't any
  large lumps.
• 6 Then, add the dry ingredients in thirds, alternating with the remaining eggnog,
  folding or mixing the batter lightly on low speed and stopping to scrape the
  bowl between the additions. Mix just until the batter is well-combined.
• 7 Pour or scoop the batter into your prepared pans, and bake until a skewer
  inserted into the center comes out clean and the middle of the cake is set and
  golden brown.
• 8 Let cool for a few minutes in the pans, and when they are just cool enough to
  handle, turn them out onto a wire rack to finish cooling. Run a thin bladed
  spatula or cake knife around the edge of the pan to help them release easily.

Nutrition Info