Moist, rich, and decadent as can be Eggnog Pound Cake is the perfect dessert to serve this Christmas! It’s a total cinch to make with easy to follow steps and simple, inexpensive ingredients. If you’re an eggnog enthusiast like me, this is your new favorite pound cake… ever!

Eggnog pound cake has a white drizzle on it.


Eggnog Pound Cake

Eggnog all day, every day baby! There are few flavors I cherish as much as eggnog, so you can imagine my excitement when December finally rolls around and I can make all of my favorite eggnog based recipes. Well, other than sipping on a glass of eggnog itself, this is the most satisfying of all the recipes. This homemade pound cake is delightfully dense and decadently rich with eggnog flavor.

The eggnog flavor isn’t just contained to the cake, either. Drizzled all over the pound cake is a super easy to make eggnog glaze that’s made up of just two ingredients – eggnog and powdered sugar! However, you could always sprinkle a little nutmeg in the glaze too if you want to give it a warmer, more spiced flavor. The cake itself is both spiced and sweet, just like any good eggnog recipe should be.

The ingredients for eggnog pound cake are presented on a white surface.

How to Make Eggnog Pound Cake

  1. Prepare. Preheat the oven to 325ºF. Prepare a bundt cake pan by coating it with cooking spray and a thin layer of flour.
  2. Beat the butter and sugar. In a large mixing bowl, beat sugar and butter together until fluffy. 
  3. Add eggs. Add eggs, one at a time, beating for 30 seconds after adding each one.
  4. Toss in the rest of the ingredients. Add vanilla extract and beat until smooth. Add half of flour, baking powder, salt, nutmeg, and eggnog to batter. Beat until smooth. Repeat with the other half of these ingredients. 
  5. Bake. Pour the batter into the prepared bundt pan. Using a spatula, smooth the top of the batter. Bake for 85 minutes or until a toothpick comes out clean. 
  6. Cool. Allow cake to cool for 15 minutes before flipping and removing from the cake pan. Allow cake to cool completely before adding icing. 
  7. Make the icing. To prepare icing, whisk powdered sugar and eggnog together in a small mixing bowl until smooth.
  8. Enjoy! Drizzle the cooled pound cake with the eggnog icing, slice, serve, and enjoy!

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A slice of pound cake is being lifted from the rest of the cake.

Storage

In an airtight container at room temperature, this pound cake will stay fresh for up to 5 days. To keep it fresh for even longer, pop it in the fridge, where it’ll stay fresh for up to a week. Again, just be sure to wrap it up tight or keep it in an airtight food storage container to keep this moist cake from drying out!

Why did my eggnog pound cake turn out dry?

A dry pound cake usually means on thing – it was over baked. Avoid this dilemma by baking the cake for just 85 minutes at 325°F, and not for any longer! If your toothpick comes out with a little batter, cook it for a maximum of 5-7 more minutes. Any longer than that, and the moisture in your cake will likely be all gone.

A pound cake is drizzled with plenty of white eggnog glaze.

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A slice of pound cake is being lifted from the rest of the cake.

Get the Recipe: Eggnog Pound Cake Recipe

Yield: 12
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Lightly spiced, sweet and buttery Eggnog Pound Cake is a festive holiday dessert. Serve alone or with a dollop of whipped cream for an easy ending to a holiday meal.
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Ingredients

Cake Ingredients:

  • 3 cups white sugar
  • 1 1/2 cups butter, softened
  • 5 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 1 cup eggnog

Icing Ingredients:

  • 1 cup powdered sugar
  • 1-2 tbsp eggnog

Equipment

  • Bundt Pan

Instructions 

  • Preheat the oven to 325ºF.
  • Prepare a bundt cake pan by coating it with cooking spray and a thin layer of flour. In a large mixing bowl, beat sugar and butter together until fluffy.
  • Add eggs, one at a time, beating for 30 seconds after adding each one. Add vanilla extract and beat until smooth.
  • Add half of flour, baking powder, salt, nutmeg, and eggnog to batter. Beat until smooth. Repeat with the other half of these ingredients.
  • Pour batter into the prepared bundt pan. Using a spatula, smooth the top fo the batter. Bake for 85 minutes or until a toothpick comes out clean.
  • Allow cake to cool for 15 minutes before flipping and removing from the cake pan. Allow cake to cool completely before adding icing.
  • To prepare icing, whisk powdered sugar and eggnog together in a small mixing bowl until smooth.
  • Drizzle icing over top of cake and serve.

Notes

Pound cake can be made up to 2 days in advance, wrap and store at room temperature.
You can also freeze your pound cake up to 2 months in advance. Wrap tightly in plastic wrap and store in a freezer bag.
Calories: 598kcal, Carbohydrates: 86g, Protein: 7g, Fat: 26g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 142mg, Sodium: 339mg, Potassium: 122mg, Fiber: 1g, Sugar: 62g, Vitamin A: 854IU, Vitamin C: 1mg, Calcium: 59mg, Iron: 2mg
Author: Kellie
Course: Dessert
Cuisine: American