Pound cake fans will flip for this Eggnog Pound Cake, a seasonal spin off on vanilla pound cake. Eggnog adds a rich creaminess to the made-from-scratch batter enhanced with just a hint of rum. Serve it with or without the glaze, for a special dessert this holiday season.

What’s the Difference Between a Pound Cake and a Regular Cake?

Pound cakes were originally made using one pound of flour, eggs, butter and sugar. They are more dense by nature. and some pound cake recipes don’t include any leavening ingredients, apart from eggs. Just like classic cakes, they come in a variety of flavors and are particularly popular in the South for dessert.

Easy Southern Eggnog Pound Cake Recipe

Eggnog is at the top of my list of favorite seasonal flavors. It’s the signature flavor in this seasonal in this eggnog pound cake. The custard base of eggnog makes it a perfect addition to the cake batter giving it a creamy texture to this Christmas delicacy. The creaminess of the eggnog is the perfect match-up for a delicious homemade pound cake batter. You can serve it with a simple dusting of powdered sugar, or drizzled with the eggnog glaze to get the full eggnog flavor. Store chilled, if drizzling with the glaze for the best results.

Checkout this quick list of key ingredients you’ll need to make Eggnog Pound Cake Southern Living: (Scroll down for the full printable recipe card.)

Flour – All-purpose flour sifted with baking powder, salt, ground nutmeg and ground cinnamon.
Butter – Salted or unsalted butter gives poundcake a rich flavor.
Sugar – Granulated sugar for sweetness.
Flavorings – Rum extract and vanilla extract.
Whole Eggs – This pound cakes use 6 large eggs to give the cake rise while baking.
Eggnog – Use your favorite brand of prepared store-bought eggnog.
Eggnog Glaze – Powdered sugar, eggnog, melted butter, rum extract OR 1 Tbsp dark rum or bourbon.
Garnish – Ground nutmeg or cinnamon for dusting the top for warm cozy spice.

How to Make the Best Eggnog Pound Cake Recipe

Heat Oven and Prepare Pan – Preheat the oven to 350°F. Move the oven rack to the lower 1/3 of the oven. Grease and flour a bundt pan or spray with baking spray.
Dry Ingredients – Sift together the flour, baking powder, salt, nutmeg and cinnamon.
Creamed Ingredients – In the bowl of a stand mixer using the paddle attachment, cream together butter sugar, rum and vanilla extracts. Beat for 2-3 minutes until fluffy and fully combined.
Whole Eggs – Add the eggs one at a time beating until incorporated.
Combine – Gradually add the sifted flour mixture alternately with eggnog.
Pour Batter into Prepared Pan – Spread evenly into the cake pan.
Oven – Place into the oven and bake per the cook time in the recipe until a toothpick inserted into the center shows moist crumbs.
Cool – Cool in the pan then transfer to a wire rack to cool completely. Dust with powdered sugar or glaze, if desired.
Make Eggnog Glaze – In a small bowl whisk together powdered sugar, eggnog butter and rum extract. Drizzle over cake and dust the top of the cake with nutmeg.

Kitchen Equipment to Make Southern Eggnog Cake

Stand mixer or a hand mixer.
Large bowl and small bowl.
Balloon whisk.
Measuring cups and spoons.
12-14 cup Bundt pan.
Wire rack.
Rubber spatula.
Cake platter.

Recipe Variations, Tips and Substitutions

Use a Quality Eggnog – The flavor of this cake will be directly affected by the taste of the eggnog. You can use your favorite brand or make your own Homemade Eggnog.
Can I Use Dark Rum in Eggnog Pound Cake? Yes, you can. Please note, extracts have a more concentrated flavor and they’re family friendly. If that’s not a concern, you can also add dark rum to the glaze. A splash or bourbon could also be used.
Why Bake in the Lower Part of the Oven? This helps to prevent overbrowning of the top of the cake. I still recommend that you check it halfway through baking and lay a piece of aluminum foil on top to prevent this, if needed.
When to Serve Egg Nog Pound Cake – This pound cake is ideal for fall gatherings, Thanksgiving, Christmas and New Year’s Eve celebrations.
Citrus – You could add orange zest to the cake batter for a hint of citrus.
Flavorings – You could replace the rum extract with brandy extract or butter extract, if you prefer.
Pan Options – You could bake this cake batter in two 8-inch loaf pans, a tube pan or any shape of bundt cake pans.

Storage and Leftovers

Leftovers – Store glazed Eggnog Pound Cake in an airtight container or covered with plastic wrap chilled in the refrigerator for up to one week. If the cake isn’t glazed, you can store it at room temperature for up to 4 days. Either way, chilling will lengthen the shelf life.
Freezer Storage – You can freeze this pound cake for up to 3 months. When doing so, wait to drizzle with the eggnog glaze after thawing in the fridge, just before serving.

More Southern Pound Cake Recipes to Make

It doesn’t have to be a special occasion to bake a pound cake. More Southern pound cake recipes you may also like to try:

Citrus infused Orange Pound Cake.
Banana Pudding Cream Cheese Pound Cake is a fusion of two classic desserts.
Chocolate Sour Cream Pound Cake is baked in a loaf pan.
Coconut Cream Pound Cake is a dreamy dessert for the coconut fans in your life.
Lemon Sour Cream Pound Cake is the only recipe you’ll ever need.
Pumpkin Spice Cream Cheese Pound Cake is a holiday favorite.
Famous Million Dollar Pound Cake.
Rhubarb Vanilla Pound Cake from Platter Talk.

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