Eggnog Pound Cake with Nutmeg Glaze

The moment eggnog shows up in the dairy case, I start baking this cake. My eggnog pound cake has everything you love about a classic Southern pound cake, a buttery golden crust and a dense, velvety crumb, plus the creamy, nutmeg-scented flavor of the holiday drink. A thick drizzle of eggnog glaze over the top makes it look as festive as it tastes.

Below I share how to cream the butter properly, which eggnog to use, how to know the cake is fully baked and how to release it cleanly from the Bundt pan. You will also find variations, a troubleshooting table and make-ahead tips for the holidays. The printable recipe card with exact measurements is at the bottom of the post.

Why This Eggnog Pound Cake Works

Pound cake is all about texture: fine, moist and rich without being heavy. Eggnog adds flavor and richness, but it also changes the batter, so the recipe is balanced to keep the crumb tender.

• Long creaming. Beating the butter and sugar for a full 5 minutes whips in air, which is the main source of lift in a pound cake.
• Eggnog as the liquid. It brings cream, eggs, sugar and spice in one ingredient, so every bite tastes like the holiday drink.
• A little baking powder. Just half a teaspoon gives insurance for a tender, even rise without making the cake fluffy like a layer cake.
• A low oven. Baking at 325°F (165°C) lets the thick batter cook through to the center before the crust gets too dark.
• Fresh nutmeg. Freshly grated nutmeg tastes brighter and warmer than pre-ground and makes the eggnog flavor pop.

The glaze uses eggnog too, so the flavor carries all the way from the crumb to the sweet, creamy topping.

Ingredients You Will Need

This is a simple cake with a short ingredient list, so each one matters. Set the butter, eggs and eggnog out about an hour ahead so they reach room temperature.

• Unsalted butter: Softened to about 65°F (18°C). It should hold a dent when pressed but not look greasy.
• Granulated sugar: For sweetness, structure and a crisp golden crust.
• Large eggs: Room temperature, so they blend into the butter without curdling.
• All-purpose flour: Spooned and leveled. Cake flour works too if you prefer an even finer crumb.
• Baking powder and salt: For a little lift and balanced flavor.
• Eggnog: Store-bought full-fat eggnog or cooked homemade eggnog.
• Nutmeg and cinnamon: Mostly nutmeg, with just a whisper of cinnamon.
• Vanilla and rum extract: Rum extract is optional, but it gives a classic eggnog flavor with no alcohol.
• For the glaze: Powdered sugar, eggnog and a pinch of nutmeg.

How to Make Eggnog Pound Cake

Take your time with the creaming step. It is the secret to a pound cake with a fine, tender crumb.

1. Prep the pan and oven. Heat the oven to 325°F (165°C) and place a rack in the lower-middle position. Thoroughly grease and flour a 12-cup Bundt pan.
2. Whisk the dry ingredients. Whisk the flour, baking powder, salt, nutmeg and cinnamon in a bowl.
3. Cream the butter and sugar. Beat the softened butter on medium for 1 minute, then add the sugar and beat for 5 minutes, until pale and fluffy.
4. Add the eggs. Beat in the eggs one at a time on medium-low, letting each one fully blend before adding the next. Beat in the vanilla and rum extract.
5. Alternate flour and eggnog. On low speed, add the flour mixture in three parts, alternating with the eggnog in two parts, beginning and ending with flour. Mix just until smooth.
6. Bake. Spread the batter into the pan, tap it on the counter to release air bubbles and bake for 65 to 75 minutes, until a long skewer comes out clean and the cake reads about 205 to 210°F (96 to 99°C) in the center.
7. Cool and release. Cool in the pan on a wire rack for 15 minutes, then invert onto the rack and cool completely, about 2 hours.
8. Glaze. Whisk the powdered sugar, eggnog and nutmeg until thick but pourable. Spoon over the cooled cake and let it set for 20 minutes.

Every oven is different, so start checking the cake at 60 minutes. If the top browns too quickly, lay a sheet of foil loosely over the pan for the remaining baking time.

Choosing the Best Eggnog for Baking

The eggnog you choose shapes the flavor of the whole cake. Full-fat, store-bought eggnog is the easiest choice. It is pasteurized, consistent and rich enough to give the cake a creamy flavor. Light or low-fat eggnog works, but the cake will be a little less tender.

If you make your own, use a cooked recipe like my creamy homemade eggnog, where the egg base is heated to 160°F (71°C). Skip versions made with raw eggs. Leave out any alcohol in the eggnog for the batter; use rum extract for that classic flavor instead.

Plant-based eggnog made from oat or almond milk can be swapped in, though it is thinner and less rich. If using it, add 2 tablespoons of melted butter to the batter for extra richness.

Tips for the Best Eggnog Cake

• Use room temperature ingredients. Cold eggs or eggnog can make the batter curdle and the cake dense.
• Do not rush the creaming. Five minutes really is the magic number for a light, fine crumb.
• Mix on low once the flour goes in. Overmixing develops gluten and makes the cake tough and tunneled.
• Release the cake after 15 minutes. If it cools too long in the pan, the sugars can stick to the ridges.
• Glaze only a completely cool cake, or the glaze will turn thin and run off.
• Slice with a serrated knife for neat, clean slices.

Check the size of your Bundt pan before you start by filling it with water one cup at a time. This batter is made for a 12-cup pan. In a 10-cup pan it fills the pan almost to the top and can overflow, and a dark nonstick pan may brown the crust faster, so start checking it about 10 minutes early. If you only have a tube pan, it works well too and gives a classic tall, straight-sided pound cake.

Looking for more holiday baking? Try my soft eggnog cookies with eggnog frosting, a spiced gingerbread loaf with cream cheese frosting or a show-stopping red velvet layer cake. You will find many more festive ideas in my holiday recipes collection.

Easy Variations

• Eggnog loaf cakes: Divide the batter between two greased 9×5-inch loaf pans and bake for 55 to 65 minutes.
• Cinnamon swirl: Layer half the batter, sprinkle with 2 tablespoons cinnamon sugar, then add the remaining batter and swirl with a knife.
• Brown butter glaze: Use cooled browned butter plus eggnog in the glaze for a nutty, caramel-like finish.
• Spiced rum glaze: For an adults-only cake, replace 1 tablespoon of the eggnog in the glaze with dark rum.
• Cranberry eggnog cake: Toss 1 cup fresh cranberries in 1 tablespoon flour and fold them into the batter.
• Cupcakes: Fill 24 lined muffin cups two-thirds full and bake at 350°F (175°C) for 20 to 22 minutes.

Common Mistakes and How to Fix Them

Make Ahead, Storage and Freezing

Pound cake is a wonderful make-ahead dessert because it actually tastes better the next day, once the flavors settle and the crumb gets even more moist. Bake it up to 2 days ahead, wrap it tightly once cool and glaze it on the day you serve it.

Because the glaze contains eggnog, keep the glazed cake covered at room temperature for no more than 1 day, then move it to the refrigerator for up to 5 days. Let slices sit out for 20 minutes before serving for the best texture. The USDA FSIS guide to eggs and egg safety covers safe handling of egg-based drinks like eggnog.

To freeze, wrap the unglazed cake or individual slices in plastic wrap and foil and freeze for up to 3 months. Thaw overnight at room temperature in the wrapping, then glaze.

Serving Eggnog Pound Cake for the Holidays

A slice of eggnog cake is perfect with coffee on Christmas morning or as an easy dessert after a big holiday dinner. Serve it plain with the glaze, or add a spoonful of whipped cream, a few sugared cranberries and a dusting of nutmeg for a festive plate.

With Christmas on Friday, December 25, I like to bake the cake on the weekend before, freeze it unglazed and then thaw and glaze it on Christmas Eve. Leftover slices are delicious toasted in a buttered skillet until golden and served with berries. A whole glazed cake on a pretty platter also makes a generous gift for neighbors or a holiday open house.

Frequently Asked Questions

Ready to bake? Here is the full printable eggnog pound cake recipe with exact measurements, baking time and estimated nutrition.

Eggnog Pound Cake with Nutmeg Glaze

A buttery, fine-crumbed Bundt pound cake flavored with eggnog and fresh nutmeg, finished with a creamy eggnog glaze.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Cooling and glaze setting 2 hours hrs 20 minutes mins

Total Time 3 hours hrs 50 minutes mins

Servings: 16 slices

Course: Dessert

Cuisine: American

Calories: 390

Ingredients Method Notes

Ingredients

  

Cake

• 3 cups all-purpose flour spooned and leveled (375 g)
• 1/2 teaspoon baking powder
• 3/4 teaspoon fine salt
• 1 1/4 teaspoons freshly grated nutmeg
• 1/4 teaspoon ground cinnamon
• 1 1/4 cups unsalted butter softened (284 g)
• 2 1/2 cups granulated sugar (500 g)
• 5 large eggs room temperature
• 2 teaspoons pure vanilla extract
• 1 teaspoon rum extract optional
• 1 cup full-fat eggnog pasteurized or cooked homemade, room temperature (240 ml)

Eggnog glaze

• 1 1/2 cups powdered sugar (180 g)
• 3 tablespoons eggnog plus more as needed
• 1 pinch freshly grated nutmeg plus more for garnish

Method

 

Cake

1. Heat the oven to 325°F (165°C). Thoroughly grease and flour a 12-cup Bundt pan.
2. Whisk the flour, baking powder, salt, nutmeg and cinnamon.
3. Beat the butter for 1 minute, add the sugar and beat for 5 minutes until pale and fluffy.
4. Beat in the eggs one at a time on medium-low, then the vanilla and rum extract.
5. On low, add the flour mixture in three parts alternating with the eggnog in two parts, beginning and ending with flour. Mix just until smooth.
6. Spread in the pan, tap to release air and bake 65 to 75 minutes, until a skewer comes out clean and the center reads 205 to 210°F (96 to 99°C). Tent with foil if browning quickly.
7. Cool in the pan for 15 minutes, invert onto a rack and cool completely, about 2 hours.

Glaze

1. Whisk the powdered sugar, eggnog and nutmeg until thick but pourable. Spoon over the cooled cake, dust with nutmeg and let set for 20 minutes.

Notes

Eggnog: Use pasteurized store-bought eggnog or a cooked homemade eggnog heated to 160°F (71°C).

Storage: Glazed cake keeps 1 day covered at room temperature, then up to 5 days refrigerated. Freeze unglazed up to 3 months.

Nutrition is an estimate per slice.

I hope this eggnog pound cake brings a little extra cheer to your holiday table. If you bake it, please leave a comment and a star rating below and tell me who you shared it with. Happy holidays and happy baking, friends. Chef Amber