Easy Eggnog Pound Cake with Eggnog Glaze

If you love eggnog during the holidays, this eggnog pound cake is a delicious way to enjoy those classic Christmas flavors in a homemade dessert.

It’s buttery, moist, and full of creamy eggnog flavor, with a hint of nutmeg that makes every slice taste like Christmas.

The simple eggnog glaze on top adds just the right amount of sweetness and makes this cake pretty enough to serve at a holiday gathering.

Enjoy a slice with your morning coffee, serve it after Christmas dinner, or add it to your holiday dessert table.

Best of all, this is an easy homemade pound cake made with simple ingredients. You don’t need a complicated recipe to make something special for the holidays!

Why You’ll Love This Eggnog Pound Cake

• Classic holiday flavor: Eggnog, vanilla, and nutmeg give this cake that familiar Christmas flavor.
• Moist and buttery: The eggnog adds richness and helps create a tender cake.
• Easy to make: You can mix the batter with a hand mixer or stand mixer.
• Perfect for sharing: Serve it at Christmas gatherings, wrap it up as a homemade gift, or enjoy a slice with a cup of coffee.

Ingredients

For the pound cake

• 1 cup butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs, room temperature
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 cup eggnog
• 2 teaspoons vanilla extract
• 1/2 teaspoon rum extract, optional

For the eggnog glaze

• 1 cup powdered sugar
• 2–3 tablespoons eggnog
• Pinch of ground nutmeg

How to Make Eggnog Pound Cake

Step 1: Prepare the oven and pan.

Preheat your oven to 350°F. Grease and flour a 9-by-5-inch loaf pan, or line it with parchment paper.

Step 2: Cream the butter and sugar.

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3–4 minutes. This step helps give the pound cake its tender texture.

Step 3: Add the eggs.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and rum extract, if using.

Step 4: Combine the dry ingredients.

In a separate bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon.

Step 5: Mix the batter.

Add the flour mixture to the butter mixture in three additions, alternating with the eggnog. Begin and end with the flour mixture. Mix just until everything is combined, taking care not to overmix the batter.

Step 6: Bake.

Pour the batter into the prepared loaf pan and smooth the top. Bake for approximately 55–70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

If the top begins browning too quickly, loosely cover it with aluminum foil during the final part of baking.

Step 7: Cool the cake.

Let the cake cool in the pan for about 15 minutes before carefully removing it. Transfer to a wire rack and allow it to cool completely before adding the glaze.

How to Make Eggnog Glaze

In a small bowl, whisk together the powdered sugar and 2 tablespoons of eggnog. Add more eggnog a little at a time until the glaze reaches a consistency that can be drizzled over the cake.

Drizzle the glaze over the cooled pound cake and sprinkle with a little ground nutmeg.

Let the glaze set before slicing and serving.

Tips for the Best Eggnog Pound Cake

Use room-temperature ingredients. Softened butter and room-temperature eggs blend more easily and help create a smoother batter.

Don’t overmix. Once you add the flour, mix only until the ingredients are combined. Overmixing can make the cake dense.

Check for doneness. Oven temperatures and loaf pans vary, so begin checking the cake around the 55-minute mark. The center should be fully baked before you remove it from the oven.

Adjust the glaze consistency. Start with less eggnog and add more as needed. A thicker glaze will sit on top of the cake, while a thinner glaze will run down the sides.

Add a little extra spice. If you love the flavor of eggnog, a small pinch of freshly grated nutmeg makes a wonderful finishing touch.

How to Store Eggnog Pound Cake

Store the cooled cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 5 days. If your kitchen is especially warm, refrigeration is a good option.

You can also freeze the unglazed pound cake. Wrap it tightly in plastic wrap and then aluminum foil, or place it in a freezer-safe container.

Freeze for up to 3 months. Thaw at room temperature and add the glaze before serving.

More Christmas Recipes to Try

If you’re planning your holiday baking and entertaining, here are a few more recipes to add to your list.

• Cranberry Orange Swirl Cookies — Pretty slice-and-bake cookies with a festive cranberry filling and bright orange flavor.
• Thumbprint Cookies — Buttery cookies with sweet centers that are perfect for a Christmas cookie tray.
• 8 Favorite Christmas Treats — Find more holiday sweets, including microwave peanut brittle, homemade fudge, and frosted cranberries.
• Top 7 Festive Martinis to Try This Christmas — A collection of festive drinks, including cranberry, gingerbread, peppermint, and sugar cookie martinis.

This eggnog pound cake is a simple, delicious way to bring the flavors of the season into your kitchen.

With its buttery texture, warm spices, and sweet eggnog glaze, it’s a lovely addition to a Christmas brunch, holiday dessert table, or afternoon coffee break.

Bake one for your family, share it with friends, or wrap it up as a homemade holiday gift. If eggnog is one of your favorite Christmas traditions, this cake is worth adding to your holiday baking list!

Follow my Christmas Ideas board on Pinterest.