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.

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.

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!

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.

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!

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.

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!

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.

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!