Better Eggnog Pound Cake
It's not often that I love a recipe straight out of the cookbook. Typically I make it the way the recipe says once, then fix it to my satisfaction the next go round. This pound cake is no exception. The first one was good but not quite perfect. This time I nailed it. It's about ingredients, the way I mixed them, and having the perfect pan for the desired result. Here's the finished recipe, modified from the original I found in the November 1990 issue of Southern Living magazine. Kristina's Eggnog Pound Cake 1 c. unsalted butter, softened 3 c. granulated sugar 6 lg. eggs 1 tsp. pure vanilla extract 1 tsp. lemon extract 1 c. commercial dairy eggnog 3 c. all-purpose flour (spooned into dry measuring cup and carefully leveled off; sift if necessary) 1/8 tsp. grated nutmeg Preheat oven to 325 degrees F. Grease and flour a 10-inch tube pan, place on baking sheet and set aside. Using a heavy duty mixer, beat butter at medium speed for 1-2 minut...