I love making this eggnog pound cake when the weather turns cold and I start craving something rich and comforting. It’s buttery, dense, and infused with classic holiday flavors like nutmeg and cinnamon, finished with a simple eggnog glaze that makes it feel extra festive.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
½ cup sour cream
½ cup eggnog
1 teaspoon vanilla extract
½ teaspoon rum extract (optional)
2 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
For the eggnog glaze:
1 cup powdered sugar
2–3 tablespoons eggnog
Pinch of nutmeg (optional)
Directions
I start by preheating my oven to 325°F (163°C) and greasing and flouring a 9x5-inch loaf pan or a bundt pan.
In a large bowl, I cream the butter and sugar together until the mixture looks light and fluffy. I beat in the eggs one at a time, making sure each egg is fully mixed before adding the next.
Next, I add the sour cream, eggnog, vanilla extract, and rum extract if I’m using it. I mix just until everything is combined.
In a separate bowl, I whisk together the flour, baking powder, salt, nutmeg, and cinnamon. I gradually add the dry ingredients to the wet mixture, mixing gently until the batter comes together.
I pour the batter into the prepared pan, smooth the top, and bake for 60–70 minutes. I know it’s done when a toothpick inserted into the center comes out clean.
After baking, I let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. For the glaze, I whisk the powdered sugar and eggnog until smooth, drizzle it over the cooled cake, and finish with a light sprinkle of nutmeg if I’m in the mood.
Servings and timing
I usually allow about 15 minutes for prep and around 65 minutes for baking, making the total time approximately 1 hour and 20 minutes. This recipe yields 12 slices, with each serving coming in at roughly 385 kcal.
Variations
When I want to change things up, I sometimes add a splash of bourbon instead of rum extract for a deeper flavor. I also like folding in white chocolate chips or chopped pecans for extra texture. If I want a lighter finish, I skip the glaze and dust the cake with powdered sugar instead.
Storage/Reheating
I store this cake tightly wrapped at room temperature for up to three days. If I want it to last longer, I refrigerate it for up to a week. When reheating, I warm individual slices briefly in the microwave to bring back that just-baked softness.
FAQs
Can I make this cake without eggnog?
I can substitute the eggnog with a mixture of milk and a pinch of nutmeg and cinnamon, though the flavor won’t be quite as festive.
Can I use a bundt pan instead of a loaf pan?
I often use a bundt pan, and it works perfectly. I just make sure to grease it very well and check for doneness toward the end of baking.
Why is my pound cake dry?
When this happens, I usually find that it was baked a bit too long. I start checking for doneness early and remove it as soon as the toothpick comes out clean.
Can I freeze eggnog pound cake?
I freeze the unglazed cake wrapped tightly in plastic wrap and foil for up to three months. I thaw it overnight and add the glaze before serving.
Does the cake taste strongly of nutmeg?
I find the nutmeg flavor warm and balanced, not overpowering. If I prefer a milder spice profile, I simply reduce it slightly.
Conclusion
This eggnog pound cake is one of those recipes I rely on during the holidays because it’s comforting, flavorful, and easy to share. I enjoy how it fills my kitchen with cozy aromas and turns simple ingredients into a dessert that feels truly special.
📖 Recipe:
Eggnog Pound Cake
- Total Time: 1 hour 20 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
A rich, buttery eggnog pound cake infused with nutmeg and cinnamon, topped with a simple eggnog glaze for a cozy and festive holiday dessert.
Ingredients
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
½ cup sour cream
½ cup eggnog
1 teaspoon vanilla extract
½ teaspoon rum extract (optional)
2 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
1 cup powdered sugar
2–3 tablespoons eggnog (for glaze)
Pinch of nutmeg (optional, for garnish)
Instructions
- Preheat the oven to 325°F (163°C). Grease and flour a 9x5-inch loaf pan or bundt pan.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream, eggnog, vanilla extract, and rum extract until just combined.
- In a separate bowl, whisk together flour, baking powder, salt, nutmeg, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, mixing gently until incorporated.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whisk powdered sugar with eggnog until smooth and drizzle over the cooled cake. Sprinkle with nutmeg if desired.
Notes
Check the cake for doneness early to avoid overbaking.
The glaze can be adjusted thicker or thinner by adding more or less eggnog.
For a lighter option, skip the glaze and dust with powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
