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Eggnog Pound Cake

Eggnog pound cake is baked in a Bundt pan until golden, with a soft, tender crumb and warm nutmeg flavor. Room-temperature eggs and eggnog help the batter mix smoothly for an even cake.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Cooling 15 minutes
Total Time 1 hour 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp unsalted butter divided; softened
  • 1 cup unsalted butter remaining; softened
  • 1 tbsp all-purpose flour divided
  • 3 cups all-purpose flour remaining
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp ground nutmeg
  • 2 cups granulated sugar
  • 4 eggs large, at room temperature
  • 1 cup eggnog at room temperature
  • 2 tsp vanilla extract

Equipment

  • 1 10- to 12-cup Bundt pan
  • 1 electric mixer

Method
 

  1. Grease a 10- to 12-cup Bundt pan with 1 tablespoon butter.
  2. Dust the pan with 1 tablespoon flour, tapping out the excess.
  3. Preheat the oven to 325°F.
  4. Whisk the remaining 3 cups flour with the baking powder, salt, and nutmeg in a medium bowl.
  5. Stir the eggnog and vanilla together in a small bowl.
  6. Beat the remaining 1 cup butter and the sugar in a large bowl with an electric mixer on medium speed for 3 to 4 minutes, until pale and fluffy.
  7. Beat in the eggs one at a time on low speed, mixing until each is incorporated before adding the next.
  8. Add the flour mixture in three additions, alternating with the eggnog mixture in two additions; begin and end with the flour, mixing on low just until combined.
  9. Scrape the batter into the prepared pan.
  10. Bake for 65 to 75 minutes, until golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  11. Cool the cake in the pan for 15 minutes.
  12. Invert it onto a wire rack and cool completely.

Notes

For the most even texture, bring the eggs and eggnog to room temperature before mixing. Store covered in the refrigerator for up to 4 days; freezer-friendly. Dairy-free eggnog can be used as a swap, though it may slightly change the cake’s texture.