- 1cup full fat eggnogat room temperature
- 2tablespoons lemon juice
- 3cups all-purpose flour
- 2teaspoons baking powder
- 1/2teaspoon baking soda
- 1teaspoon ground nutmeg
- 1teaspoon ground cinnamon
- 1teaspoon salt
- 24tablespoons (3 sticks) unsalted buttersoftened to room temperature
- 2cups granulated sugar
- 6 large eggsat room temperature
- 1tablespoon vanilla extract
- 4oz. Cream Cheesesoftened to room temperature
- 2tablespoons buttersoftened to room temperature
- 2cups Powdered sugarsifted
- 2tablespoons eggnog plus more as needed
- 1/2teaspoon ground cinnamon
- 1/8teaspoon ground nutmeg
Preheat oven to 350 degrees F and spray all surfaces of a 12 cup nonstick bundt pan with nonstick cooking spray WITH FLOUR OR grease and flour the inside of your pan. Set aside.
In a small bowl, whisk lemon juice into room temperature eggnog. Set aside.
Whisk flour, baking powder, baking soda, nutmeg, cinnamon and salt together in a medium bowl. Set aside.
Add butter and sugar to a stand mixer fitted with the paddle attachment and beat on medium-HIGH speed for at least 3-4 minutes (no shorter!), until light and fluffy, scraping down sides occasionally. Reduce speed to medium and eggs, one at a time, beating just until the yellow disappears after each egg. Beat in vanilla just until combined.
Reduce speed to low and gradually add flour mixture to butter mixture in thirds, alternately with eggnog in between each third. Beat until just combined, giving the batter a final stir by hand to get any flour at the bottom.
Transfer batter to prepared bundt pan and tap pan on the counter a few times to get rid of any air bubbles.
Bake at 350 degrees F until a wood pick inserted near the center of cake comes out with a few crumbs, 45 – 55 minutes (darker pans will require closer to 40-45 minutes).
Let cake cool in pan for 15 minutes then remove from pan to a wire rack to cool completely before frosting. If not frosting immediately, then tightly wrap cooled cake in plastic wrap.
Beat cream cheese, butter and 2 tablespoons eggnog together until smooth. Gradually beat in powdered sugar, adding additional eggnog if necessary, to reach desired consistency. Beat in cinnamon and nutmeg. (Thick frosting is like the pictured piped frosting and thinner will be more like a glaze – totally personally preference.)
Pipe or drizzle desired amount of frosting over cake and serve any remaining frosting with individual servings. I love to warm my cake with glaze in the microwave for 10 seconds or so – so good!
Store Frosted Cake in the refrigerator and bring to room temperature before serving.