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Eggnog Pound Cake

Eggnog pound cake bakes in a Bundt pan until golden, with a tender crumb flavored with vanilla and ground nutmeg. A smooth milk glaze adds a sweet finish once the cake has cooled.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Cooling and setting 30 minutes
Total Time 2 hours 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 Nonstick baking spray with flour, for the pan
  • 3 cups all-purpose flour spooned and leveled
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp ground nutmeg
  • 1 cup unsalted butter softened
  • 2.5 cups granulated sugar
  • 4 eggs large, at room temperature
  • 1 cup eggnog at room temperature
  • 2 tsp vanilla extract
For the glaze
  • 1 cup powdered sugar
  • 2 tbsp whole milk

Equipment

  • 1 10-inch, 12-cup Bundt pan
  • 1 mixer

Method
 

Make the cake
  1. Heat the oven to 325°F.
  2. Generously coat a 10-inch (12-cup) Bundt pan with nonstick baking spray with flour.
  3. Whisk the flour, baking powder, salt, and nutmeg together in a medium bowl.
  4. Beat the butter and granulated sugar in a large bowl with a mixer on medium speed until pale and fluffy, 3 to 4 minutes.
  5. Beat in the eggs one at a time, mixing until incorporated after each addition.
  6. Stir the eggnog and vanilla together in a measuring cup.
  7. Add the eggnog mixture to the butter mixture in three additions, alternating with the flour mixture in two additions and beginning and ending with the flour mixture; mix on low just until combined.
  8. Scrape the batter into the prepared pan.
  9. Bake until golden and a wooden pick inserted in the center comes out clean or with a few moist crumbs, 65 to 75 minutes.
  10. Cool the cake in the pan for 15 minutes.
  11. Invert the cake onto a wire rack and cool completely.
Make the glaze
  1. Whisk the powdered sugar and milk in a small bowl until smooth and thick but pourable.
  2. Drizzle the glaze over the cooled cake.
  3. Let the glaze set for 15 minutes before serving.

Notes

For the best texture, cool the cake completely before glazing. Store covered in the refrigerator for up to 5 days; freeze wrapped slices for up to 3 months. For a dairy-free swap, use plant-based butter, eggnog, and milk.