Eggnog Pound Cake Recipe Southern Living: Holiday Spice in Every Slice

This pound cake captures the rich, spiced warmth of eggnog in every tender slice. A Southern classic, it delivers the comforting flavors of the holiday season without the fuss of traditional custard-based desserts.

The secret lies in infusing the batter with store-bought or homemade eggnog, then enhancing it with nutmeg and cinnamon for that signature holiday spice. Baked at 325°F, this cake emerges with a golden crust and a moist, dense crumb that stays fresh for days.

What sets this recipe apart is its simplicity—no special equipment, just a mixing bowl and a bundt pan. The result is a holiday showstopper that tastes as impressive as it looks, perfect for gifting or serving at gatherings.

Pair it with whipped cream or a dusting of powdered sugar for an extra touch of elegance.

Ingredients for Eggnog Pound Cake Recipe Southern Living

Rich eggnog and warm spices transform classic pound cake into a holiday masterpiece.

The eggnog is non-negotiable for that signature holiday flavor. Southern Living recommends store-bought for convenience, but homemade takes it up a notch if you have the time. Look for full-fat eggnog—it delivers the richness this cake needs. The butter should be high-quality, like Land O’Lakes, and make sure it’s truly softened (not melted) for proper creaming. Nutmeg and cinnamon? Freshly ground if possible, but pre-ground works just fine in a pinch.

No eggnog on hand? Heavy cream plus a splash of rum extract and nutmeg can mimic the flavor. Swap the spices if you prefer—allspice or cloves work well too. The flour can be cake flour at a 1:1 ratio for an even lighter crumb. If you’re out of vanilla, almond extract at half the amount adds a nice depth. Avoid low-fat eggnog substitutes—they just won’t give you that decadent texture.

This cake stays moist for 5 days at room temperature, wrapped tightly in plastic. It freezes beautifully for up to 3 months. Bring to room temperature before serving for best flavor. The powdered sugar dusting? Add just before serving to keep it looking fresh.

Step-by-Step Instructions for Eggnog Pound Cake

This method ensures a perfectly moist, spiced cake with a tender crumb every time.

Step 1: Cream Butter and Sugar to Perfection

In a stand mixer with the paddle attachment, beat the 1.5 cups unsalted butter on medium speed until smooth, about 1 minute. Gradually add the 2 cups granulated sugar and continue beating for 4-5 minutes until the mixture turns pale yellow and fluffy.

This creaming process incorporates air, which gives the cake its light texture. Scrape down the sides of the bowl occasionally to ensure even mixing. The mixture should look voluminous and leave ribbons when the paddle is lifted.

Step 2: Incorporate Eggs and Eggnog

Add the 5 whole large eggs one at a time, mixing on low speed for 30 seconds after each addition. This gradual incorporation prevents curdling and ensures a smooth batter. Stir in the 2 tsp pure vanilla extract until just combined.

With the mixer still on low speed, slowly pour in the 1.25 cups eggnog. Mix until fully incorporated, about 1-2 minutes. The batter will look slightly curdled at first but will smooth out as you continue.

Step 3: Combine Dry Ingredients and Finish the Batter

In a separate bowl, whisk together the 3 cups all-purpose flour, 1 tsp baking powder, 1 tsp ground nutmeg, 1 tsp ground cinnamon, and 0.5 tsp salt. These spices deliver the holiday warmth promised in every slice.

Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the flour disappears, about 1-2 minutes. Overmixing will develop gluten, resulting in a dense cake. The batter should be thick and smooth, with no streaks of flour remaining.

Step 4: Bake to Golden Perfection

Pour the batter into a greased and floured 10-12 cup Bundt pan or tube pan. Smooth the top with a spatula. Bake in a preheated 325°F oven for 1 hour 20 minutes to 1 hour 40 minutes.

Check for doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs. The cake is ready when the top springs back when lightly pressed and the edges pull away from the pan. If the top browns too quickly, tent loosely with foil.

Step 5: Cool and Serve with Holiday Flair

Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely. This resting period allows the structure to set, preventing crumbling. Dust with 0.5 cup powdered sugar for a snowy finish, if desired.

Serve slices with a dollop of 2 cups whipped cream for a festive touch. The cake keeps well at room temperature for up to 3 days, but the flavors deepen after a day, making it ideal for holiday gatherings.

Common Mistakes When Making This Recipe

Overmixing the Batter

Once you add the 3 cups flour, mix just until it disappears—about 1-2 minutes on low. Overmixing develops gluten, leading to a dense, tough cake instead of the tender crumb we want. I stop as soon as the batter looks smooth.

Skipping Room Temperature

Cold 1.5 cups butter or 5 eggs won’t cream properly, resulting in a lumpy batter. I take mine out 1-2 hours before baking. If you forget, place eggs in warm water for 10 minutes and cut butter into small cubes. 🌡️

Incorrect Pan Prep

A well-greased and floured 10-12 cup Bundt pan is crucial for easy release. I use baking spray with flour (like Baker’s Joy) for full coverage. Skip this step, and you risk half your cake sticking to the pan.

Underbaking the Cake

Don’t pull it out too early! A toothpick should come out clean or with a few moist crumbs after 1 hour 20 minutes to 1 hour 40 minutes. If the top browns too fast, tent with foil. An underbaked center will collapse as it cools.

Rushing the Cooling

Let the cake rest in the pan for 15 minutes, then invert onto a wire rack. Cooling too quickly can cause it to crumble. I wait until it’s completely cool before dusting with powdered sugar to prevent melting. 💡

Using Low-Fat Eggnog

The richness of full-fat eggnog is non-negotiable for flavor and texture. Low-fat versions will make your cake dry and less flavorful. If you must substitute, add 2 tbsp melted butter to compensate for the missing fat.

Frequently Asked Questions