The holiday season feels magical. Kitchens turn into places full of flour, and the air smells like cinnamon, nutmeg, and sugar. A seasonal favorite that perfectly embodies this festive spirit is the Southern Living Eggnog Pound Cake.
Picture this: slicing into a buttery, tender cake that’s packed with the creamy flavor of eggnog and just the right amount of holiday spices. It’s the kind of dessert that feels like a cozy hug on a cold winter night. Whether you’re hosting family, sharing a homemade gift, or just treating yourself, this pound cake is a must-try for the season!
This blog walks you through everything you need to bake this festive dream. From the ingredients to pro tips, this guide will help you nail the classic holiday recipe that Southern bakers swear by.
Why Try Southern Living’s Eggnog Pound Cake Recipe?
There’s a reason Southern cuisine is celebrated for its deep flavors and heartwarming appeal, and this cake is no exception. Southern Living’s Eggnog Pound Cake has garnered a loyal following because it’s:
- Bursting with Flavor: The combination of eggnog, nutmeg, and vanilla takes its taste to a whole new level of holiday bliss.
- Perfectly Moist: Achieving a dense yet moist crumb is made easy with this tried-and-tested recipe.
- Show-Stopping Yet Simple: Strikingly delicious and beautiful on a holiday table, but surprisingly easy to make—even for novice bakers.
- A Crowd-Pleaser: Whether served at brunch or dessert, it’s guaranteed to garner rave reviews from family and friends.
If you’ve never baked with eggnog before, this cake is the perfect introduction. It brings holiday flavor to life in the most delightful fashion.
Ingredients Needed for Southern Living Eggnog Pound Cake
Before getting started, gather all the essentials. Here’s what you’ll need for the cake and optional glaze:
For the Cake:
- 1 cup unsalted butter, softened
- 2 ¾ cups granulated sugar
- 5 large eggs, at room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup eggnog
- 1 teaspoon vanilla extract
- 1 teaspoon nutmeg (freshly grated if possible)
Optional Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons eggnog
- ½ teaspoon vanilla extract
Tip: Using high-quality, full-fat eggnog will make a difference in flavor and richness.
Equipment Needed
To make the perfect pound cake, you’ll need the following tools:
- Mixer – For creaming butter and sugar
- Spatula – To scrape and fold batter
- Bundt Pan – Use a 10-cup pan and grease it well
- Bowls – One for wet, one for dry ingredients
- Cooling Rack – To cool the cake evenly
Now, with your ingredients prepped and tools ready, it’s time to create magic.
Step-by-Step Recipe for Southern Living Eggnog Pound Cake
Now that you ’ve gathered all your ingredients, let’s get started on baking the perfect holiday treat.
Step 1: Preheat the Oven and Prepare the Pan
First, preheat your oven to 325°F (163°C) so your cake bakes evenly and turns out soft. While the oven heats, grease your Bundt pan (10-cup size) with butter or non-stick spray. Make sure to cover all the corners to stop the cake from sticking. Sprinkle a little flour in the pan for extra safety, then set it aside.
Step 2: Cream the Butter and Sugar
Grab your mixer and cream the softened butter and sugar together on medium speed until it’s light and fluffy—about 3-5 minutes. This step is key! Those tiny air pockets you’re creating will help your cake rise beautifully. Take your time here; this is the secret to that soft, dreamy pound cake texture.
Step 3: Add the Eggs
Now, add the eggs one at a time, mixing well after each one. Make sure the batter is smooth before moving to the next egg. This slow and steady approach keeps everything silky and well-blended. Once the eggs are in, stir in the vanilla and eggnog. Mix gently until it’s all combined—don’t rush, you’re building flavor here!
Step 4: Mix the Dry Ingredients
In a separate bowl, sift together the flour, baking powder, salt, and nutmeg. Sifting might seem like an extra step, but it’s worth it—no lumps and everything’s evenly mixed! Plus, it helps make the cake nice and light.
Step 5: Combine Wet and Dry Ingredients
Time to bring it all together. Gradually add the dry ingredients to the wet mixture, alternating with small splashes of eggnog. Always start and finish with the dry ingredients. Mix on low speed and stop as soon as the flour disappears. Don’t forget to scrape down the sides of the bowl with a spatula to make sure everything’s well-blended. Be gentle—overmixing is a no-no!
Step 6: Pour and Smooth the Batter
Pour the batter into your Bundt pan and spread it out evenly. Use a spatula to smooth the top so it bakes nicely and evenly. This is a quick step, but it makes a big difference in how your cake turns out.
Step 7: Bake the Cake
Pop the pan onto the middle rack of your preheated oven and bake for 55-70 minutes. You’ll know it’s ready when a toothpick stuck in the center comes out clean. While it’s baking, resist the urge to keep opening the oven door—trust the process!
Step 8: Cool and Release the Cake
Once the cake is done, set it on a cooling rack and let it sit in the pan for 10-15 minutes. After that, invert the pan onto the rack and let the cake gently release. If it’s being stubborn, run a thin knife around the edges to help it out.
Step 9: Finish and Serve
Let the cake cool completely before slicing it up. Want to make it extra festive? Drizzle a simple glaze made with powdered sugar and eggnog over the top, and sprinkle a little nutmeg for that holiday vibe. Slice it up, serve, and enjoy the rich, buttery goodness with your guests—it’s sure to be a hit!
Southern Living Eggnog Pound Cake Recipe
Equipment
- Mixer
- Spatula
- Bundt Pan
- Bowls
- Cooling rack
Ingredients
For the Cake:
- 1 cup unsalted butter softened
- 2 ¾ cups granulated sugar
- 5 large eggs at room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup eggnog
- 1 teaspoon vanilla extract
- 1 teaspoon nutmeg freshly grated if possible
Optional Glaze:
- 1 cup powdered sugar
- 2 –3 tablespoons eggnog
- ½ teaspoon vanilla extract
Instructions
Step 1: Preheat the Oven and Prepare the Pan
- First, preheat your oven to 325°F (163°C) so your cake bakes evenly and turns out soft. While the oven heats, grease your Bundt pan (10-cup size) with butter or non-stick spray. Make sure to cover all the corners to stop the cake from sticking. Sprinkle a little flour in the pan for extra safety, then set it aside.
Step 2: Cream the Butter and Sugar
- Grab your mixer and cream the softened butter and sugar together on medium speed until it’s light and fluffy—about 3-5 minutes. This step is key! Those tiny air pockets you’re creating will help your cake rise beautifully. Take your time here; this is the secret to that soft, dreamy pound cake texture.
Step 3: Add the Eggs
- Now, add the eggs one at a time, mixing well after each one. Make sure the batter is smooth before moving to the next egg. This slow and steady approach keeps everything silky and well-blended. Once the eggs are in, stir in the vanilla and eggnog. Mix gently until it’s all combined—don’t rush, you’re building flavor here!
Step 4: Mix the Dry Ingredients
- In a separate bowl, sift together the flour, baking powder, salt, and nutmeg. Sifting might seem like an extra step, but it’s worth it—no lumps and everything’s evenly mixed! Plus, it helps make the cake nice and light.
Step 5: Combine Wet and Dry Ingredients
- Time to bring it all together. Gradually add the dry ingredients to the wet mixture, alternating with small splashes of eggnog. Always start and finish with the dry ingredients. Mix on low speed and stop as soon as the flour disappears. Don’t forget to scrape down the sides of the bowl with a spatula to make sure everything’s well-blended. Be gentle—overmixing is a no-no!
Step 6: Pour and Smooth the Batter
- Pour the batter into your Bundt pan and spread it out evenly. Use a spatula to smooth the top so it bakes nicely and evenly. This is a quick step, but it makes a big difference in how your cake turns out.
Step 7: Bake the Cake
- Pop the pan onto the middle rack of your preheated oven and bake for 55-70 minutes. You’ll know it’s ready when a toothpick stuck in the center comes out clean. While it’s baking, resist the urge to keep opening the oven door—trust the process!
Step 8: Cool and Release the Cake
- Once the cake is done, set it on a cooling rack and let it sit in the pan for 10-15 minutes. After that, invert the pan onto the rack and let the cake gently release. If it’s being stubborn, run a thin knife around the edges to help it out.
Step 9: Finish and Serve
- Let the cake cool completely before slicing it up. Want to make it extra festive? Drizzle a simple glaze made with powdered sugar and eggnog over the top, and sprinkle a little nutmeg for that holiday vibe. Slice it up, serve, and enjoy the rich, buttery goodness with your guests—it’s sure to be a hit!
Notes
Nutritional Information
Before indulging, here’s an approximate nutritional breakdown (per slice, assuming 12 servings):
- Calories: 400
- Fat: 20g
- Carbs: 52g
- Protein: 5g
Note: Values may vary depending on specific ingredients and portion sizes.
Serving Suggestions for Southern Living Eggnog Pound Cake
This cake is versatile and pairs beautifully with a variety of accompaniments:
- Classic Pairing: Serve with a mug of spiced eggnog for a double dose of holiday cheer.
- Toppings: A dollop of whipped cream or a sprinkle of cinnamon adds an extra festive touch.
- Brunch Spread: Slice it thin and place it alongside a fruit platter and coffee for a holiday morning treat.
- Festive Dessert Plate: Add a slice to a dessert sampler with pecan pie and gingerbread cookies for a delightful holiday medley.
- Ice Cream Pairing: Warm a slice and serve it with a scoop of vanilla or caramel ice cream for a comforting yet indulgent treat.
- Gift Idea: Wrap individual slices in festive packaging as thoughtful homemade gifts for friends and family.
- Warm Drizzle: Pour a warm caramel or rum sauce over the top to elevate its rich, seasonal flavors.
- Cheese Board Addition: Include thin slices on a holiday cheese board with sharp cheddar, dried fruits, and nuts to create a perfect sweet and savory balance.
Add a sprinkle of powdered sugar or a few rosemary sprigs to make it look perfect.
Storage and Leftovers
To keep this cake fresh and flavorful:
- At Room Temperature: Keep in an airtight container or wrap tightly in plastic for up to 3 days.
- In the Refrigerator: Store for up to 5 days and let it come to room temperature before serving.
- In the Freezer: Wrap securely in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator.
Pro Tips for Baking the Perfect Pound Cake
I know you’re excited to start baking, so here are a few extra tips for making the most out of your experience:
- Measure Ingredients Accurately: Use a kitchen scale or measuring cups for precise measurements to achieve the perfect texture.
- Use Room Temperature Ingredients: Bring butter, eggs, and milk to room temperature to ensure a smooth batter and even baking.
- Prepare Your Pan Properly: Grease and flour your baking pan or line it with parchment paper to prevent sticking.
- Preheat Your Oven: Always preheat your oven and use an oven thermometer to ensure the correct temperature for consistent baking.
- Don’t Open the Oven Door Too Early: Opening the door too soon can cause your pound cake to deflate—wait until it’s almost fully baked.
- Test for Doneness: Use a toothpick or skewer, and check if it comes out clean from the center of the cake.
- Cool the Cake Completely: Allow your cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool fully for the best texture and flavor.
FAQ
Can I substitute eggnog if I don’t have any?
Yes, if you don’t have eggnog, you can substitute it with a mixture of milk, cream, a pinch of nutmeg, and a small splash of vanilla extract to replicate the flavor and consistency.
Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by using a 1-to-1 gluten-free flour blend that includes xanthan gum or another binding agent to maintain the texture and structure of the cake.
Can I add mix-ins to the batter?
Yes, you can add mix-ins like chocolate chips, chopped nuts, or dried fruits to the batter. Just be sure to fold them in gently to avoid overmixing.
Can I use a different type of sweetener?
Yes, you can swap the sugar in this recipe for honey, maple syrup, or coconut sugar. Just remember that liquid sweeteners might change the batter a little, so you may need to adjust the dry ingredients.
How should I store the finished cake?
Keep the cake fresh by storing it in a container with a tight lid at room temperature for up to three days. If you need to store it longer, put it in the fridge for up to a week or in the freezer for up to three months. Make sure to wrap it well in plastic wrap or foil before freezing.
Can I make this recipe vegan?
Yes, this recipe can be made vegan by substituting the eggs with flax eggs or applesauce and using plant-based milk like almond milk, oat milk, or coconut milk. Also, ensure that any additional ingredients, such as chocolate chips, are vegan-friendly.
What’s the best way to prepare the pan?
For the best results, rub the pan with butter or spray it with non-stick spray, then sprinkle a little flour to stop sticking. If you’re using gluten-free flour, you can use that too. Or, you can line the pan with baking paper to make it easy to remove.
Bring the Holidays to Life with This Cake
This Southern Living Eggnog Pound Cake is truly the ultimate holiday treat. From its rich, moist texture to the warm hints of nutmeg in every bite, it’s the perfect addition to your holiday table. Whether you’re a seasoned baker or trying out a cake for the first time, this recipe is sure to impress.
Not sure where to start? Grab your apron, preheat the oven, and watch as joy (and compliments) come pouring into your season. Now go ahead—bake your way to holiday magic.
