A luscious pound cake, this recipe for Eggnog Pound Cake celebrates the season with a crowd-pleasing ingredient. Eggnog adds a luxurious flavor and creaminess to the cake. It’s buttery, soft inside with a crispy outside and top.


3 cups granulated sugar
1 cup butter at room temperature (no substitution)
6 large eggs at room temperature
3 cups all-purpose flour sifted, (I use this flour)
1 cup plain eggnog no alcohol or spices added
1 tablespoon vanilla extract


Preheat the oven to 325 degrees F.
Grease a 10-inch tube pan (or this bundt pan) with solid vegetable shortening then sprinkle flour or granulated sugar over the shortening.*If you have a 2-part, 10-inch tube pan, wrap aluminum foil around the outside of the bundt pan to prevent any batter from leaking out.
In the bowl of your stand mixer, cream butter until smooth. Add sugar and mix until smooth about 2 to 3 minutes on medium speed.
Add eggs, one at a time, beating well after each addition.
Add flour and eggnog alternately to sugar mixture, beginning and ending with flour.
Add vanilla and mix on low to medium until well combined.
Pour batter into your prepared tube pan or bundt pan.
Bake for 1 hour 15 minutes. Bake for 1 hour 15 minutes.  Test cake for doneness by inserting a wooden pick into the thickest part of the cake. The cake is done when no crumbs or dry crumbs remain on the pick.
Cool in the pan for 20 to 25 minutes before inverting onto a serving tray to cool completely.
Store in an airtight container on the countertop 3 to 4 days.