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Homemade Eggnog Pound Cake with Nutmeg Glaze photo

Eggnog Pound Cake with Nutmeg Glaze

This Eggnog Pound Cake with Nutmeg Glaze is a rich, buttery holiday treat bursting with warm spices and creamy eggnog flavor.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup eggnog
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar for the glaze
  • 2 tablespoons milk for the glaze
  • 0.5 teaspoon ground nutmeg for glaze

Equipment

  • 9x5-inch loaf pan
  • Electric Mixer or Stand Mixer
  • Mixing bowls
  • Measuring cups and spoons
  • Rubber spatula
  • Cooling rack
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Grease your 9x5-inch loaf pan thoroughly with butter or nonstick spray, then lightly dust it with flour to prevent sticking. Set aside.
Making the Batter
  1. 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.
  2. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
  3. Pour in the eggnog and vanilla extract, mixing until just combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground nutmeg until evenly mixed.
  5. 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.
Baking and Cooling
  1. 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.
  2. 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.
Making the Nutmeg Glaze
  1. 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. Adjust consistency with more milk or powdered sugar as needed.
  2. Drizzle the nutmeg glaze evenly over the cooled pound cake. Allow it to set for 10-15 minutes before slicing and serving.

Notes

  • Use room temperature ingredients for a smoother batter and better rise.
  • Check the cake at 60 minutes to avoid overbaking and drying out the pound cake.
  • The glaze consistency can be adjusted by adding milk or powdered sugar gradually.
  • This cake can be stored at room temperature for up to 4 days or frozen for up to 3 months.
  • Dairy-free and gluten-free substitutions are easily made for this recipe.