Name: Eggnog Pound Cake
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup full-fat eggnog; 2 teaspoons vanilla extract; 1/4 teaspoon ground nutmeg; 1 cup powdered sugar; 2 tablespoons eggnog; 1/4 teaspoon vanilla extract

Craving a holiday dessert that captures the spirit of the season in every bite? This Eggnog Pound Cake is your golden answer. With its buttery crumb and rich eggnog flavor, it delivers all the warmth and nostalgia of winter in one swoon-worthy bundt. Whether you’re planning a festive brunch or just need a slice of comfort by the fire, this cake sets the mood like no other.

The subtle spice of nutmeg swirled with creamy eggnog and a smooth vanilla glaze transforms an ordinary pound cake into something utterly irresistible. It’s not just a treat for the tastebuds—the golden exterior and velvety interior make it a showstopper for any dessert table.

Preparation Phase & Tools to Use

Before diving into the batter, let’s talk about tools. Your success with this Eggnog Pound Cake hinges on precision, and a few key pieces of equipment make all the difference:

Stand Mixer or Hand Mixer: Essential for creaming the butter and sugar properly, ensuring a fluffy, even texture.
10-12 cup Bundt Pan: This is the cake’s signature shape. A well-greased bundt pan gives it that beautiful design and allows for even baking.
Whisk and Spatula: Useful for combining wet and dry ingredients without overmixing.
Measuring Cups and Spoons: Accuracy is key, especially when balancing the richness of eggnog with dry ingredients.
Cooling Rack: Helps the cake cool uniformly and prevents a soggy bottom.

Taking a few minutes to prep your tools before starting will save time and make the whole baking process smoother.

Ingredients for the Eggnog Pound Cake

Every ingredient in this Eggnog Pound Cake serves a purpose—and skipping or swapping them changes the character of the cake. Here’s what you’ll need and why:

Unsalted Butter: Adds richness and structure; creaming it with sugar sets the cake’s tender crumb.
Granulated Sugar: Sweetens the cake and helps create a light, airy texture through creaming.
Eggs: Bind the batter together and contribute to the dense, moist texture of a classic pound cake.
All-Purpose Flour: The base of the structure; gives the cake body without heaviness.
Baking Powder: Provides a slight lift to keep the cake from being too dense.
Salt: Enhances all the other flavors.
Eggnog: The star of the show—infuses the entire cake with creamy, spiced holiday flavor.
Vanilla Extract: Balances the sweetness and complements the eggnog.
Nutmeg: Just a pinch brings warmth and a traditional holiday aroma.

How To Make the Eggnog Pound Cake

Step 1: Cream the Butter and Sugar

Start by beating the unsalted butter and granulated sugar together in a large bowl using a stand mixer or hand mixer on medium speed until the mixture is pale, light, and fluffy. This takes about 3-5 minutes and is essential for a tender cake base.

Step 2: Add the Eggs One at a Time

Beat in the eggs one at a time, allowing each to incorporate fully before adding the next. This step ensures an even and smooth batter without curdling.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and nutmeg. Mixing them beforehand prevents over-mixing later.

Step 4: Alternate Adding Dry Ingredients and Eggnog

With your mixer on low speed, alternate adding the flour mixture and eggnog to the butter mixture. Begin and end with the flour. Stir just until combined to avoid overdeveloping the gluten.

Step 5: Add Vanilla and Finish the Batter

Stir in the vanilla extract gently to maintain the batter’s fluffiness.

Step 6: Pour into Bundt Pan and Bake

Grease your bundt pan thoroughly. Pour in the batter and smooth the top. Bake at 325°F (165°C) for about 60-70 minutes, or until a toothpick comes out clean.

Step 7: Cool and Glaze

Let the cake cool in the pan for 10-15 minutes before inverting it onto a cooling rack. Once completely cooled, drizzle with a simple vanilla glaze for an extra touch of sweetness and shine.

How to Serve and Store Your Eggnog Pound Cake

Eggnog Pound Cake is wonderfully versatile. Serve it slightly warm with a dollop of whipped cream, or enjoy it chilled with a dusting of powdered sugar. It also pairs beautifully with coffee, chai, or a spiced hot chocolate for those extra cozy moments.

For storing, keep the cake in an airtight container at room temperature for up to 3 days. If you’re not serving it all at once, wrap slices individually in plastic wrap and refrigerate for up to a week. It also freezes beautifully—just be sure to skip the glaze until you’re ready to serve.

Frequently Asked Questions

What kind of eggnog should I use?

Use full-fat, store-bought or homemade eggnog for the best flavor and texture. Avoid low-fat versions, which may be too watery for baking.

Can I make this in a loaf pan instead of a bundt?

Yes, but be sure to divide the batter between two loaf pans and adjust the baking time. Start checking at the 45-minute mark.

How do I know when the cake is fully baked?

Insert a toothpick into the thickest part of the cake—it should come out clean or with a few moist crumbs, not wet batter. You can also check for a slight spring back when gently pressed.

Can I add alcohol to enhance the flavor?

Absolutely! A tablespoon of dark rum or bourbon mixed into the batter or glaze brings a subtle, boozy warmth that pairs perfectly with the eggnog.

Is it possible to make this gluten-free?

You can substitute a cup-for-cup gluten-free baking flour. Look for blends with xanthan gum to help maintain structure.

Can I use homemade eggnog?

Yes—as long as it’s well-blended and has a similar consistency to store-bought versions, homemade eggnog adds a lovely freshness to the cake.

Want More Holiday Dessert Ideas?

If festive flavors are your thing, you’ll love the Cinnamon Donut Bread Recipe —it’s another warm and spiced treat with a cozy crumb. The 2-Ingredient Pineapple Cake is a simpler but equally delightful option when you need something quick and sweet.

For richer occasions, consider the No-Bake Banana Pudding Cheesecake for its luscious, creamy texture. Or try the Irresistible Blueberry Lime Cheesecake Cupcakes for a fruity, tart twist that balances well after a hearty meal.

And if you’re really into bundts, the Decadent Caramel Banana Pecan Cake adds caramel richness with a nutty finish that makes every bite satisfying.

Pin and Tell Me How Yours Turned Out

You can save this to your holiday or dessert boards for later. Just hit the Pin button and revisit when you’re ready to bake.

If you give this Eggnog Pound Cake a try, I’d love to hear from you. Did you add rum? Try a different glaze? Let me know in the comments below. You can also follow my daily recipes on Pinterest: LadyPlate on Pinterest for even more inspiration.