Homemade Eggnog Pound Cake with Vanilla Glaze

Get into the holiday spirit with this rich and festive eggnog pound cake! This delightful dessert combines the classic dense, buttery texture of a traditional pound cake with the warm, spiced flavors of everyone’s favorite holiday drink. Topped with a luscious vanilla glaze and a sprinkle of cinnamon, it’s the perfect centerpiece for your holiday table.

Why You’ll Love This Recipe

• Rich, moist texture with perfect holiday flavors
• Makes a beautiful presentation
• Can be made ahead for holiday gatherings
• Perfect balance of eggnog and vanilla flavors
• Not too sweet, with just the right amount of spice

Ingredients

For the Pound Cake:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 cup eggnog, room temperature
• 2 teaspoons alcohol free vanilla extract
• 1/4 teaspoon ground cinnamon

For the Vanilla Glaze:

• 2 cups powdered sugar
• 4-5 tablespoons heavy cream or eggnog
• 1 teaspoon alcohol free vanilla extract
• Pinch of salt

For Garnish:

• Ground cinnamon for dusting
• 1/4 cup chopped toasted nuts (pecans or walnuts)

Instructions

Making the Cake:

1. Prepare Your Pan
   • Preheat oven to 325°F (165°C)
   • Grease and flour a 9×5-inch loaf pan
   • Line with parchment paper for easy removal
2. Mix Dry Ingredients
   • In a medium bowl, whisk together flour, baking powder, salt, and nutmeg
   • Set aside
3. Cream Butter and Sugar
   • In a large bowl, beat butter until creamy (about 1 minute)
   • Gradually add sugar and beat until light and fluffy (3-4 minutes)
   • Scrape down sides of bowl as needed
4. Add Wet Ingredients
   • Add eggs one at a time, beating well after each addition
   • Mix in vanilla extract
   • Gradually add eggnog, mixing until just combined
5. Combine and Bake
   • Gradually fold dry ingredients into wet ingredients, mixing until just combined
   • Pour batter into prepared pan
   • Smooth top with spatula
   • Bake for 60-70 minutes, or until a toothpick comes out clean
   • Cool in pan for 15 minutes, then remove to wire rack

Making the Glaze:

1. Prepare Glaze
   • In a medium bowl, whisk together powdered sugar, cream/eggnog, vanilla, and salt
   • Adjust consistency as needed (should be thick but pourable)
2. Finish and Garnish
   • Once cake is completely cool, pour glaze over top
   • Let glaze drip down sides
   • Sprinkle with ground cinnamon
   • Top with chopped nuts
   • Allow glaze to set before serving

Storage Tips

• Store covered at room temperature for up to 3 days
• Can be frozen (unglazed) for up to 2 months
• If freezing, wrap well in plastic wrap and foil

Recipe Notes

• Ensure all ingredients are at room temperature before starting
• Don’t overmix the batter once you add the flour
• Tent with foil if top browns too quickly while baking
• The cake may need more or less time depending on your oven
• Test with a toothpick or skewer before removing from oven

Perfect for…

• Holiday gatherings
• Winter afternoon tea
• Food gifting
• Make-ahead holiday preparations

This recipe combines the rich tradition of pound cake with the festive flavors of the holiday season. The result is a showstopping dessert that’s sure to become a new holiday favorite!