There’s something about eggnog pound cake that instantly feels like Christmas in the South. It’s rich. It’s buttery. It carries that warm nutmeg aroma through the whole kitchen. And when you slice into it? Dense, moist, and perfectly tender.
If you love classic pound cake but want to give it a cozy holiday twist, this recipe is exactly what you need. Whether you’re baking for Thanksgiving, Christmas dinner, church potlucks, or just because you’ve got leftover eggnog sitting in the fridge — this cake never disappoints.
Here at RecipesMania.com, we love nostalgic recipes that feel like they’ve been passed down for generations. And this eggnog pound cake delivers that old-fashioned flavor with a modern, foolproof method.
Let’s dive in.
Why You’ll Love This Eggnog Pound Cake
Table of Contents
This isn’t just any pound cake. It’s:
- Ultra moist and dense (just like a true Southern pound cake should be)
- Infused with real eggnog flavor
- Perfectly balanced with nutmeg and vanilla
- Delicious plain, glazed, or drizzled
- Even better the next day
If you enjoyed our classic caramel cake or our decadent mile high red velvet pound cake, this recipe fits right into that lineup of rich, celebration-worthy desserts.
What Is Eggnog?
Eggnog is a traditional holiday drink made with milk, cream, sugar, whipped eggs, and warm spices like nutmeg and cinnamon. It dates back centuries and became especially popular in the United States during the winter holidays.
When baked into a pound cake, eggnog replaces part of the milk and adds:
- Rich creaminess
- Warm spice flavor
- Extra moisture
- Slight custard-like depth
The result? A cake that tastes like Christmas in every bite.
Ingredients for Eggnog Pound Cake
Here’s everything you’ll need:
Cake Ingredients
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground nutmeg
- 1 cup unsalted butter, softened
- 2 ½ cups granulated sugar
- 5 large eggs (room temperature)
- 1 cup full-fat eggnog
- 1 teaspoon pure vanilla extract
- ½ teaspoon butter extract (optional but recommended)
Optional Eggnog Glaze
- 1 ½ cups powdered sugar
- 3–4 tablespoons eggnog
- ¼ teaspoon nutmeg
- ½ teaspoon vanilla extract
How to Make Eggnog Pound Cake
Step 1: Preheat & Prepare
Preheat oven to 325°F.
Grease and flour a bundt pan thoroughly. This cake is rich, so make sure every crevice is coated.
Step 2: Mix Dry Ingredients
In a bowl, whisk together:
- Flour
- Baking powder
- Salt
- Nutmeg
Set aside.
Step 3: Cream Butter & Sugar
In a large mixing bowl, beat butter until smooth and creamy (about 2 minutes).
Gradually add sugar and continue beating for 4–5 minutes until light and fluffy. This step is crucial for that classic pound cake texture.
Step 4: Add Eggs
Add eggs one at a time, mixing well after each addition.
Don’t rush this step. Proper incorporation keeps your cake from becoming dense in a bad way.
Step 5: Add Eggnog & Extracts
Mix in:
- Vanilla extract
- Butter extract
- Eggnog
Alternate adding dry ingredients and eggnog mixture, beginning and ending with flour.
Mix until just combined. Do not overmix.
Step 6: Bake
Pour batter into prepared bundt pan.
Bake 75–85 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in pan for 15 minutes before transferring to a wire rack.
Making the Eggnog Glaze
Whisk together powdered sugar, eggnog, vanilla, and nutmeg until smooth.
Drizzle over completely cooled cake.
Let set before slicing.
Tips for the Perfect Eggnog Pound Cake
1. Use Room Temperature Ingredients
Cold butter or eggs will not cream properly.
2. Don’t Overmix
Overmixing develops gluten and makes cake tough.
3. Bake Low & Slow
325°F ensures even baking and prevents cracking.
4. Let It Rest
Like most pound cakes, this tastes better the next day.
Variations of Eggnog Pound Cake
Bourbon Eggnog Pound Cake
Add 2 tablespoons bourbon to the batter and 1 tablespoon to the glaze.
Rum Glaze Version
Substitute 1 tablespoon dark rum in the glaze.
Cream Cheese Eggnog Pound Cake
Replace ½ cup butter with 8 oz softened cream cheese for extra richness.
If you love holiday twists like this, you might also enjoy our festive peppermint brownies recipe or nostalgic cherry bounce recipe.
How to Store Eggnog Pound Cake
- Room Temperature: 3–4 days in airtight container
- Refrigerator: Up to 1 week
- Freezer: Wrap tightly and freeze up to 3 months
Pro Tip: Freeze slices individually for easy holiday desserts.
Serving Ideas
- With fresh whipped cream
- Light dusting of powdered sugar
- With hot coffee
- Alongside homemade hot cocoa
- With a scoop of ice cream
If you’re hosting, pair this cake with our creamy golden Oreo ice cream recipe for an unforgettable dessert table.
Why This Recipe Works
Eggnog already contains:
- Milk
- Cream
- Sugar
- Eggs
- Spices
So it naturally enhances a pound cake without needing complicated additions.
The butter-to-sugar ratio gives that signature dense crumb. The five eggs provide structure. The low bake temperature ensures even cooking.
Frequently Asked Questions
Can I Use Store-Bought Eggnog?
Yes! Full-fat works best.
Can I Make This in Loaf Pans?
Yes. Divide batter between two greased loaf pans. Bake 60–70 minutes.
Can I Make It Ahead?
Absolutely. This cake improves after 24 hours.
Can I Reduce Sugar?
You can reduce by ¼ cup, but don’t cut too much — sugar affects structure.
Nutritional Snapshot (Approximate Per Slice)
- Calories: 480
- Fat: 22g
- Carbs: 65g
- Protein: 6g
(Varies depending on glaze.)
The Southern Tradition of Pound Cake
Pound cake gets its name from the original recipe:
- 1 pound butter
- 1 pound sugar
- 1 pound flour
- 1 pound eggs
Over time, variations like eggnog pound cake developed, keeping that rich texture but adding seasonal flair.
This recipe keeps that tradition alive while giving it a festive twist.
Make It a Holiday Centerpiece
This cake looks beautiful in a bundt pan. Add:
- Sugared cranberries
- Cinnamon sticks
- A dusting of powdered sugar
It instantly becomes holiday table worthy.
If you’re building a full dessert spread, combine it with our homemade Krispy Kremes recipe for a crowd-pleasing mix of nostalgic sweets.
Final Thoughts
Eggnog pound cake is:
- Classic
- Comforting
- Rich
- Perfect for holiday gatherings
It’s the kind of recipe that feels passed down, even if you’re making it for the first time.
From my kitchen to yours — this one’s a keeper.
Printable Recipe Card
Eggnog Pound Cake
Ingredients
Cake
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp nutmeg
- 1 cup butter
- 2 ½ cups sugar
- 5 eggs
- 1 cup eggnog
- 1 tsp vanilla
- ½ tsp butter extract
Glaze
- 1 ½ cups powdered sugar
- 3–4 tbsp eggnog
- ¼ tsp nutmeg
- ½ tsp vanilla
Instructions
- Preheat oven to 325°F.
- Grease and flour bundt pan.
- Mix dry ingredients.
- Cream butter and sugar 4–5 minutes.
- Add eggs one at a time.
- Alternate dry ingredients with eggnog.
- Bake 75–85 minutes.
- Cool 15 minutes before removing.
- Drizzle glaze over cooled cake.
Enjoy!
Eggnog Pound Cake
Ingredients
Method
- Preheat the oven to 350 degrees F. Grease and flour a loaf pan or use a non-stick spray for preparation.
- In a large mixing bowl, cream together the butter and sugar until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition to ensure the batter is smooth and combined.
- In a separate bowl, whisk together the flour, baking powder, and salt until well mixed.
- Gradually add the dry ingredients to the butter and sugar mixture, alternating with the eggnog, and mix until combined.
- Stir in the vanilla extract and nutmeg, ensuring the spices are well distributed throughout the batter.
- Pour the batter into the prepared loaf pan and spread it evenly using a spatula.
- Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the pound cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
