There is something wonderfully cozy about baking with eggnog during the holidays. My Eggnog Pound Cake is rich, buttery, tender, and warmly spiced with nutmeg and vanilla. It’s a simple loaf cake with big Christmas flavor, and every slice tastes like a holiday hug.
I love making this for Christmas breakfast, gifting, or serving alongside coffee when friends visit. It’s easy, festive, and always gets compliments.
Quick Facts
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Prep Time: 10 minutes
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Cooking Time: 50–60 minutes
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Total Time: 1 hour 10 minutes
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Servings: 10–12 slices
Why You’ll Love This Eggnog Pound Cake
This recipe is everything a holiday dessert should be:
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Moist, buttery texture
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Uses real eggnog for flavor
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Perfect balance of sweet + warm spice
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Easy one-bowl batter
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Great for gifting and make-ahead baking
It’s classic, comforting, and absolutely delicious without any complicated steps.
Ingredients You’ll Need
Dry Ingredients
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2 cups all-purpose flour
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1 ½ tsp baking powder
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½ tsp salt
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½ tsp nutmeg (or more for stronger flavor)
Wet Ingredients
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1 cup sugar
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½ cup butter (softened)
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2 eggs
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1 cup eggnog
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1 tsp vanilla extract
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Optional: ½ tsp rum extract for holiday flavor
For the Glaze (Optional)
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1 cup powdered sugar
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2–3 tbsp eggnog
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Pinch of nutmeg
How to Make Eggnog Pound Cake
Step 1: Preheat & Prep
Preheat your oven to 350°F (180°C).
Grease a loaf pan or line it with parchment.
Step 2: Cream Butter & Sugar
Beat softened butter with sugar until light and fluffy.
Step 3: Add Eggs & Flavoring
Mix in eggs one at a time, then add vanilla and optional rum extract.
Step 4: Combine Dry Ingredients
In another bowl, whisk flour, baking powder, salt, and nutmeg.
Step 5: Add Eggnog & Dry Mix
Add the dry mix to the wet mix, alternating with eggnog.
Mix gently until smooth—don’t overmix.
Step 6: Bake
Transfer batter to the loaf pan.
Bake for 50–60 minutes, or until a toothpick comes out clean.
Step 7: Glaze & Serve
Let the cake cool completely.
Whisk powdered sugar, eggnog, and nutmeg into a glaze and drizzle over the loaf.
Serving Suggestions
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Slice and serve with coffee, hot chocolate, or chai.
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Add fresh berries or whipped cream on the side.
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Serve warm with a small pour of warmed eggnog for a cozy breakfast treat.
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Wrap slices individually for holiday gifting.
Tips for Customization
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Extra spice: Add cinnamon or cloves.
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Crispy top: Sprinkle coarse sugar before baking.
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Citrus twist: Add orange zest to the batter.
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Extra moist: Replace 2 tbsp of butter with sour cream.
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Add-ins: Fold in white chocolate chips or chopped nuts.
Nutritional Info (Approx. per slice)
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Calories: 240
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Carbs: 30g
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Fat: 11g
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Sugar: 20g
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Protein: 3g
(Varies slightly depending on glaze.)
FAQs
1. Can I make this ahead of time?
Yes! It tastes even better the next day as the flavors deepen.
2. Can I freeze the pound cake?
Absolutely—freeze slices or the whole loaf for up to 2 months.
3. Can I use homemade eggnog?
Yes, just ensure it’s thick and sweetened.
4. Why is my cake dry?
It may have baked too long. Check at 50 minutes and remove when just done.
5. Can I bake this in mini loaf pans?
Yes! Adjust baking time to 25–30 minutes.
Final Thoughts
This Eggnog Pound Cake is one of my holiday staples. It’s easy, festive, and fills your home with the incredible smell of nutmeg and vanilla. Serve it warm, gift it to friends, or enjoy it as a simple Christmas morning treat—you can’t go wrong.
