clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
An iced eggnog pound cake on a cake stand with two glasses of eggnog in the background

Eggnog Pound Cake

  • Author: Lindsay
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 10
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This soft and moist Eggnog Pound Cake takes your favorite Christmas drink and turns it into a heavenly dessert! Complete with a smooth and creamy eggnog icing, this crave-worthy cake is sure to spread some holiday cheer.


For the Eggnog Pound Cake

  • 1 1/2 cups (336g) unsalted butter, room temperature
  • 3 cups (621g) sugar
  • 5 large eggs
  • 3 cups (390g) all purpose flour
  • 1 tsp salt
  • 3/4 tsp nutmeg
  • 1 1/4 cups (300ml) eggnog
  • 2 tsp vanilla extract

For the Eggnog Icing

  • 2 tbsp (28g) salted butter
  • 1/3 cup (69g) sugar
  • 1/2 cup eggnog
  • 2 tsp corn syrup or honey
  • 1 1/42 cups (144g-230g) powdered sugar


Make the Cake

  1. Preheat oven to 325°F (163°C) and prepare a 10-14 cup bundt pan with non-stick baking spray.
  2. In a large mixer bowl, cream butter and sugar together on medium speed until light and fluffy, for about 5 minutes.
  3. Add eggs one at a time, mixing until well incorporated after each. Scrape down the sides of the bowl as needed to make sure things are well combined.
  4. With the mixer on low, carefully add the flour, nutmeg and salt and mix until just combined.
  5. Add the eggnog and vanilla extract and mix until combined.
  6. Spread the batter evenly into bundt pan and bake for 78-82 minutes or until a toothpick inserted into the center comes out moist but mostly clean.
  7. Allow the cake to cool for about 10 minutes, then invert cake onto cooling rack to cool to room temperature.

Make the Icing

  1. Combine all ingredients except for the powdered sugar in a small sauce pan.
  2. Heat on low until sugar is melted, then turn heat to medium to bring to a boil.
  3. Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.
  4. Whisk in 1 1/4 cups or so of the powdered sugar. Allow to cool a bit and thicken, but still be pourable. If your icing is too thin, add additional powdered sugar until it’s the right consistency to drizzle it. If you find the icing to be a little thick, just add a touch more water to thin it back out.
  5. Drizzle the icing over the cake while the icing is still a little warm. It will be too firm to pour and get a nice drizzle if it cools completely.


  • To Store: Keep at room temperature for up to 2 days without icing. Wrap tightly with plastic wrap or aluminum foil, or store in an airtight container. Keep iced cake in the fridge instead.
  • To Freeze: Wrap cooled, unglazed cake in two layers of aluminum foil or plastic wrap. Freeze for up to 3 months and thaw before enjoying. Do not freeze icing.


  • Serving Size:
  • Calories: 800
  • Sugar: 86.2 g
  • Sodium: 316.8 mg
  • Fat: 34.6 g
  • Carbohydrates: 115.3 g
  • Protein: 9.4 g
  • Cholesterol: 198.5 mg

Keywords: butter pound cake, eggnog cake, glaze for pound cake