Eggnog Pound Cake with Nutmeg Glaze

Eggnog Pound Cake with Nutmeg Glaze is the perfect festive dessert to cozy up your holiday season or add a flavorful twist to any celebration. This rich, buttery pound cake infused with creamy eggnog and warm nutmeg creates a tender crumb that melts in your mouth. The luscious nutmeg glaze on top adds just the right touch of sweetness and spice, making every bite a delightful experience. Whether you’re baking for a family gathering or treating yourself to a comforting slice, this cake is guaranteed to become a holiday favorite.

Why It’s My Go-To

I turn to this Eggnog Pound Cake with Nutmeg Glaze again and again because it combines classic flavors with an easy, foolproof method that delivers consistent results. The cake is moist but not dense, with a perfectly spiced undertone thanks to the nutmeg. It’s also incredibly versatile—served plain, with a dusting of powdered sugar, or drizzled with the nutmeg glaze, it instantly elevates any dessert table. Plus, it’s straightforward to prepare, requiring simple pantry staples and just a handful of steps. This is truly a recipe that feels special without any fuss.

Ingredient Checklist

1 cup unsalted butter, softened – Adds richness and moisture
2 cups granulated sugar – Provides sweetness and helps with the cake’s crumb
4 large eggs – Binds ingredients while adding structure and moisture
1 cup eggnog – Infuses the cake with creamy, spiced flavor
3 cups all-purpose flour – The base of the cake’s structure
1 teaspoon baking powder – Helps the cake rise
1/2 teaspoon baking soda – Works with baking powder for perfect texture
1/2 teaspoon salt – Balances sweetness and enhances flavor
1 teaspoon ground nutmeg – Adds warm, festive spice to the batter
1 teaspoon vanilla extract – Deepens flavor complexity
1 cup powdered sugar – For the glaze’s sweetness and smooth texture
2 tablespoons milk – Thins the glaze to a drizzle-able consistency
1/2 teaspoon ground nutmeg (for glaze) – Garnishes and flavors the glaze

Before You Start: Equipment

9×5-inch loaf pan – Ideal for even baking and classic pound cake shape
Electric mixer or stand mixer – Makes creaming butter and sugar effortless
Mixing bowls – For combining wet and dry ingredients separately
Measuring cups and spoons – Accurate ingredient measurement is key
Rubber spatula – Perfect for folding ingredients gently
Cooling rack – Allows the cake to cool evenly after baking
Whisk – For mixing glaze ingredients until smooth

Cook Eggnog Pound Cake with Nutmeg Glaze Like This

Step 1: Prep Your Pan and Oven

Preheat your oven to 325°F (163°C). Grease your 9×5-inch loaf pan thoroughly with butter or nonstick spray, then lightly dust it with flour to prevent sticking. Set aside.

Step 2: Cream Butter and Sugar

In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar on medium-high speed until the mixture is light, fluffy, and pale in color, about 3-5 minutes. This step is crucial for a tender crumb.

Step 3: Add Eggs One at a Time

Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This helps maintain the batter’s smooth consistency.

Step 4: Mix in Eggnog and Vanilla

Pour in the eggnog and vanilla extract, mixing until just combined. The batter will loosen slightly here, which is perfect.

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground nutmeg until evenly mixed. This ensures even distribution of the leavening agents and spice.

Step 6: Incorporate Dry Ingredients

Gradually add the dry ingredients to the wet ingredients in three additions, mixing on low speed or folding gently with a spatula after each addition. Avoid overmixing to keep the cake tender.

Step 7: Bake the Cake

Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Start checking at 60 minutes to avoid overbaking.

Step 8: Cool Completely

Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely before glazing.

Step 9: Prepare the Nutmeg Glaze

In a small bowl, whisk together the powdered sugar, milk, and 1/2 teaspoon ground nutmeg until smooth. The glaze should be thick but pourable. Add more milk or powdered sugar as needed.

Step 10: Glaze the Cake

Drizzle the nutmeg glaze evenly over the cooled pound cake. Allow it to set for 10-15 minutes before slicing and serving.

Dairy-Free/Gluten-Free Swaps

Dairy-Free Butter Alternative: Use a plant-based butter substitute, softened, that works well for baking.
Dairy-Free Milk: Substitute the milk in the glaze with almond, oat, or coconut milk.
Dairy-Free Eggnog: Use a dairy-free store-bought eggnog or make your own using coconut milk, spices, and a sweetener.
Gluten-Free Flour: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum for structure.

Pro Perspective

Room Temperature Ingredients: Ensuring your butter, eggs, and eggnog are at room temperature helps create a smooth, even batter that rises beautifully.
Don’t Rush the Creaming: Creaming butter and sugar until light and fluffy traps air, which is essential for a tender crumb.
Check Doneness Early: Oven temperatures vary. Begin checking your cake at 60 minutes to avoid drying it out.
Glaze Consistency: If your glaze is too thick, add milk a teaspoon at a time. If too thin, add more powdered sugar gradually.

Keep It Fresh: Storage Guide

This Eggnog Pound Cake with Nutmeg Glaze stays fresh and delicious for up to 4 days when stored in an airtight container at room temperature. If you want to keep it longer, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving. The glaze may soften over time, but the flavor will remain wonderful.

FAQ

Can I make this cake ahead of time?

Absolutely! This cake actually tastes better the next day as the flavors meld. Bake it a day or two in advance and keep it covered at room temperature.

Can I use store-bought eggnog or do I need homemade?

Store-bought eggnog works perfectly for this recipe. Just make sure it’s fresh and well-shaken before measuring. Homemade eggnog is a lovely alternative but not necessary.

What if I don’t have nutmeg on hand?

You can substitute with ground cinnamon or a blend of warm spices like allspice and cloves. However, nutmeg is key to the signature flavor of this cake.

Is it okay to omit the glaze?

Yes! The cake is delicious on its own. The glaze just adds an extra layer of sweetness and spice, but it’s optional.

Cook This Next

Time to Try It

Now that you have everything you need and a clear step-by-step guide, it’s time to dive into your kitchen and bake this cozy Eggnog Pound Cake with Nutmeg Glaze. It’s a wonderful way to bring warmth and festive spirit to your home, whether you’re treating guests or savoring a quiet moment with a cup of tea. Don’t forget to share a slice with someone who appreciates a little holiday magic in every bite!

This cake’s moist texture, inviting flavors, and easy preparation make it a standout recipe to keep in your baking repertoire year after year. Happy baking and enjoy every delicious bite!

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