Eggnog Pound Cake Recipe (Moist Loaf with Glaze)

Every year around the holidays, I make a point to have something sweet sitting on my counter, ready to share whenever somebody stops by. And in my house, that almost always means pound cake. There's just something about a Southern pound cake that feels like a warm hug. Rich, buttery, and impossibly tender. But when December rolls around and that familiar carton of eggnog appears in my refrigerator, I couldn't help but wonder what would happen if I let those two things get together. Reader, it was a very good idea.

I've been baking pound cakes for years, and this eggnog version quickly became one of my all-time favorites to pull out between Thanksgiving and New Year's. The eggnog adds this creamy, spiced richness that you just can't replicate any other way, and the loaf pan format means you get a beautiful, sliceable cake without needing a bundt pan or half a day. I've tested this recipe more times than I can count. Adjusting the spice, the glaze consistency, the mixing method, until it was exactly right.

If you've got a carton of eggnog in your fridge and you're looking for the best way to use it, you've come to the right place. Let's get started!

Why You'll Love This Eggnog Pound Cake

• Loaf Pan Friendly - No bundt pan needed. This recipe is perfectly sized for a standard 9x5 loaf pan, making it great for small gatherings or holiday gift-giving.
• Deep Eggnog Flavor - Using eggnog in both the cake batter and the glaze means every single bite is packed with that creamy, spiced holiday taste.
• Ready in Under an Hour - From mixing bowl to oven to your table in well under 60 minutes of active time. It's the kind of impressive dessert that doesn't require an impressive amount of effort.
• Perfect for Leftover Eggnog - If you've got a partial carton hanging out in the fridge after the holidays, this is exactly what it was meant for.

Ingredients You'll Need

1. Butter creates the rich, dense crumb that makes pound cake what it is. Pull it out of the fridge at least an hour before you start. Room temperature butter creams into the sugar much more smoothly, and that step is what gives you that tight, tender texture. Don't skip it.
2. Granulated sugar sweetens the cake and helps cream with the butter to add lightness. Standard white granulated sugar or cane sugar both work perfectly here.
3. Eggs give the cake structure and richness. Like the butter, room temperature eggs incorporate much better into the batter. Pop them in a bowl of warm water for 10 minutes if you forgot to take them out early.
4. Eggnog is the star ingredient. Use whatever store-bought eggnog you love. Full-fat versions give you the richest result, but any variety works. Dairy-free eggnog is a fine swap in equal measure, and homemade eggnog works beautifully too. You'll need eggnog for both the cake batter and the glaze, so buy at least a couple of cups' worth.
5. All-purpose flour gives the cake structure without making it too dense or too light. No need to sift, but do spoon and level it rather than scooping straight from the bag to avoid packing in too much flour.
6. Vanilla extract rounds out the eggnog flavor and adds warm depth. Pure vanilla makes a difference here, it's worth using.
7. Nutmeg is the warm spice note that signals "holiday" in every bite. Freshly grated nutmeg is wonderful if you have it, but ground nutmeg from the spice jar works just fine.
8. Powdered sugar whisks with eggnog to make the glaze. You control the consistency, more powdered sugar for a thicker drizzle, a touch more eggnog to thin it out.

👉🏾 See the recipe card below for exact quantities and full instructions.

How to Make Eggnog Pound Cake

Step 1: Cream the Butter and Sugar

This step is the foundation of a great pound cake. Beat the softened butter and sugar together until the mixture turns pale and noticeably fluffy. This usually takes 3-5 minutes with a hand mixer. Don't rush it. This process incorporates air into the batter, which gives your cake that beautiful rise and tender bite.

Step 2: Add the Eggs One at a Time

Add your room temperature eggs one at a time, mixing well after each one before adding the next. Adding them all at once can cause the batter to look curdled or separated. One at a time keeps everything smooth and emulsified. Mix in the vanilla extract here.

Step 3: Alternate the Flour and Eggnog

Add your flour and eggnog in alternating additions. Flour, eggnog, flour, eggnog, ending with flour. Mix on low speed and stop just as soon as each addition is incorporated. Over-mixing once the flour is in activates gluten, which can make your pound cake dense and tough instead of tender.

Step 4: Bake Low and Slow

Pound cakes need a moderate oven temperature to bake evenly all the way through without burning the outside before the center is set. Pour the batter into a well-greased loaf pan and bake until a toothpick inserted in the center comes out clean. If the top starts browning too fast near the end, tent it loosely with aluminum foil and keep baking.

Step 5: Cool and Glaze

Let the cake cool in the pan for 10-15 minutes, then turn it out onto a wire rack. Make the eggnog glaze while it cools by whisking powdered sugar with eggnog until smooth. Pour it over the cake while it's still slightly warm, not hot, so it soaks in just a little rather than sliding straight off.

LaKita's Expert Tips

• Use full-fat eggnog for the richest result. The fat content in full-fat eggnog contributes to the cake's moist, velvety crumb. Light or reduced-fat varieties will still work but produce a slightly less rich cake.
• Don't skip the room temperature step. Cold butter and cold eggs are the most common reasons pound cakes turn out dense or heavy. Give yourself at least an hour on the counter before you start.
• Grease your loaf pan thoroughly. Use softened butter or non-stick spray with flour, and make sure you get into the corners. A well-greased pan is the difference between a cake that slides out beautifully and one that breaks apart.
• Resist opening the oven door during the first 30 minutes. Pound cake rises slowly and steadily. Opening the door early lets out heat and can cause the center to sink.
• Adjust your glaze to your taste. For a thick, dramatic drizzle, keep the powdered sugar-to-eggnog ratio higher. For a glaze that soaks gently into the top of the cake, thin it a little more. Both are delicious.
• Add a pinch of cinnamon to the glaze. A tiny pinch of ground cinnamon or nutmeg stirred into the glaze adds another layer of warm spice that takes the whole thing over the top.
• Test for doneness with a toothpick and a thermometer. A toothpick should come out clean, but if you have a cake thermometer, the internal temperature should reach 200-210°F for a fully set crumb.

Variations & Substitutions

• Add rum extract for an extra festive twist. Start with ½ teaspoon alongside the vanilla. It deepens the holiday flavor without making it boozy.
• Use dairy-free eggnog in a 1:1 swap for a lactose-free version. Oat milk and almond milk eggnog varieties from brands like Silk and Califia Farms both bake up beautifully.
• Bake in a bundt pan if you want a more dramatic presentation. Double the recipe and bake in a 12-cup bundt pan, increasing the bake time to 60-75 minutes. Check with a toothpick before removing.
• Add warm spices to the batter. A pinch of cinnamon alongside the nutmeg gives a slightly warmer, more complex flavor profile.
• Top with fresh cranberries or sugared rosemary for a stunning holiday presentation. The tartness of cranberries plays beautifully against the sweet, rich cake.
• Make it with cake mix in a pinch. Use a French vanilla or yellow cake mix as the base and substitute eggnog wherever the recipe calls for water or milk. Still delicious.

Make-Ahead & Storage

Make-Ahead

This pound cake is an excellent make-ahead dessert. You can bake the cake up to 2 days in advance and store it tightly wrapped in plastic wrap at room temperature before glazing. Add the glaze the day of serving for the freshest look and best texture. Alternatively, bake and glaze the full cake up to 1 day ahead, it holds beautifully overnight.

Storage & Reheating

Room temperature: Wrap leftover cake tightly in plastic wrap or store in an airtight container. It keeps at room temperature for up to 3 days. After that, move it to the refrigerator.

Refrigerator: Stored airtight, this cake keeps well in the fridge for up to 5 days. Bring slices to room temperature for 20-30 minutes before serving for the best texture.

Freezer: Pound cake freezes beautifully. Wrap individual slices (or the whole unglazed cake) tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature. Add glaze after thawing.

What to Serve with Eggnog Pound Cake

• On its own with a cup of coffee or hot cocoa - a thick slice of this cake alongside a warm drink is the definition of a cozy holiday moment.
• With a scoop of vanilla ice cream - the contrast of warm (or room temperature) cake against cold ice cream is absolutely wonderful.
• Alongside your holiday cookie spread - this cake holds its own on any holiday dessert table. Try pairing it with No Bake Eggnog Cookies for a full eggnog dessert moment.
• Toasted and spread with butter - day-old pound cake, toasted in a skillet with a little butter, is one of life's underrated pleasures.
• With a glass of eggnog - if you really love eggnog, double down. A slice of this cake next to a cold glass of eggnog is a holiday tradition worth starting.

Frequently Asked Questions