Make the holidays extra special with this easy eggnog pound cake!
Rich, moist, and decadent, it turns the classic Christmas cocktail into a festive dessert. You get a double dose of eggnog in the cake and the glaze.
Easy Eggnog Pound Cake
Eggnog pound cake is an easy dessert that’s a twist on the favorite seasonal sipper. It’s perfect for holiday gatherings and a festive treat for spreading a little cheer.
Honestly, I look forward to this pound cake year after year. You can really taste the rich, creamy eggnog both in the cake and the glaze.
Perfectly sweetened and lightly spiced with nutmeg, it’s like the classic cocktail in a slice. You can even spike the batter if you like!
So this year, start a new tradition and turn your eggnog into pound cake.
Ingredients
Aside from the eggnog, this pound cake recipe calls for basic baking staples. Odds are, they’re all in your kitchen right now!
Here’s what you need:
- Butter – Unsalted butter is best. It lets you control the amount to flavor the cake just right.
- Sugar – Use granulated sugar for sweetness and texture.
- Eggs – For structure. Be sure to use large, room temperature eggs.
- Flour – All-purpose flour has the best texture and most neutral flavor.
- Baking Powder – My secret ingredient! Most pound cake recipes don’t use baking powder. But I add this leavening agent to help the cake rise.
- Salt – Regular table salt is what I use. You can also use kosher salt. Just note you may need to add extra.
- Eggnog – I recommend using full-fat eggnog for the richest flavor.
- Vanilla – To enhance the sweetness and add a delightful vanilla flavor.
- Ground Nutmeg – Like the drink, eggnog pound cake wouldn’t be the same without nutmeg. It has a wonderful warming flavor making it taste like the holidays.
- Glaze – Sugar, vanilla, and eggnog make a simple yet decadent glaze.
How to Make Eggnog Pound Cake
The hardest part about making eggnog pound cake is the wait! It takes about an hour to cook, but it’s so worth it.
So gather your ingredients and follow these steps:
1. Prep for baking. Preheat the oven to 350 degrees Fahrenheit. Grease and flour a bundt pan.
2. Beat the butter and sugar. Beat just until light and fluffy, about 3-4 minutes.
3. Add the eggs. Add one at a time. Beat after each one.
4. Mix the dry ingredients. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Combine all the ingredients. Gradually add the dry ingredients and eggnog to the creamed mixture, alternating between the two. Mix until combined. Stir in the vanilla extract and ground nutmeg.
6. Bake. Pour the batter into the prepared pan. Bake for 60-70 minutes.
7. Cool. Cool in the pan for 10 minutes. Turn out onto a wire rack to finish cooling.
8. Make the glaze. Whisk together the powdered sugar, eggnog, and vanilla extract.
9. Glaze the cake. Drizzle the glaze over the top of the cake. Let set, then serve.
Tips for the Best Pound Cake
Every new baking endeavor comes with a little trial and error. It’s a science, after all!
But don’t fret if you’re a beginner or new to pound cake. I’ve included some helpful tips to ensure you get the best dessert.
- Room temperature is key. Let all your ingredients come to room temperature. It’s a simple step to ensure everything incorporates well and more easily.
- Aim for measuring precision. No scale? Use the spoon and level method. Scoop the flour into the measuring cup with a spoon. Then, level with the back of a butter knife. Otherwise, you may use too much flour resulting in a dense cake.
- Spike it with rum or brandy. Do you like your eggnog spiked? Add a splash of rum or brandy to the batter. About 1 tablespoon will do.
- Go for full-fat! For the best flavor and texture, use full-fat eggnog. Also, I recommend using unflavored eggnog, unless that’s what you’re going for!
- Choose your consistency. If you prefer a thicker glaze, use less eggnog. For a thinner glaze, add more eggnog.
- Swap out the eggnog. Is eggnog out of season? You can still make a decadent pound cake with milk, buttermilk, heavy cream, or sour cream. It won’t have the same festive flavor, but it will still be delicious.
- Try a topping twist. I love adding the eggnog glaze. But you can try other toppings like powdered sugar, a fruity glaze, or cocoa powder.
How to Store & Freeze
Leftover pound cake doesn’t require refrigeration. You can store it on the counter and enjoy it within a few days.
For longer storage, I recommend freezing. Then, just thaw a slice whenever your next craving eggnog strikes.
Here’s how to properly store and freeze this pound cake:
To Store: Cover leftover pound cake with a cake dome or place it in an air-tight container. Store at room temperature for up to 3 days.
To Freeze: Wrap the pound cake tightly with plastic wrap. Place in a freezer-friendly container or bag. Freeze for up to 3 months.
More Pound Cake Recipes
Orange Crush Pound Cake
Paula Deen’s Sour Cream Pound Cake
Easy Sweet Potato Pound Cake
Chocolate Pound Cake
Cream Cheese Pound Cake
Strawberry Pound Cake
Easy Eggnog Pound Cake (+ Glaze Recipe)
12
servings20
minutes1
hour10
minutes1
hour30
minutesNo holiday is complete without this delicious eggnog pound cake! The flavors of eggnog, vanilla, and cinnamon make for a festive treat everyone will love.
Ingredients
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup eggnog
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
- For the Glaze:
1 cup powdered sugar
2 -3 tablespoons eggnog
1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°Fahrenheit (175°Celsius). Grease and flour a 10-inch bundt pan or loaf pan.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Alternately add the dry ingredients and eggnog to the creamed mixture, starting and ending with the dry ingredients. Mix until just combined. Stir in the vanilla extract and ground nutmeg.
- Pour the batter into the prepared pan. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- While the cake is cooling, whisk together the powdered sugar, eggnog, and vanilla extract in a small bowl until smooth. Adjust the consistency with more eggnog or powdered sugar, if needed.
- Once the cake is completely cooled, drizzle the glaze over the top. Allow the glaze to set before slicing.
- Slice the eggnog pound cake and serve.
