Preheat your oven to 325°F, which is the ideal temperature for pound cake—it allows the cake to bake slowly and evenly without browning too quickly on the outside. While the oven heats, thoroughly coat your Bundt pan with butter or non-stick spray, making sure to get into all the crevices and details so the cake releases cleanly after baking.

In a medium bowl, whisk together the sifted flour, baking powder, salt, and nutmeg until well combined—this distributes the leavening and spices evenly throughout the dry mixture. Set this aside. Gather your room-temperature eggs, softened butter, sugar, eggnog, and vanilla extract in your workspace. I like to have room-temperature eggs because they incorporate more smoothly into the batter, creating a lighter, more tender crumb.

In a large bowl, beat the softened butter and sugar together for 3-4 minutes until the mixture is light, pale, and fluffy. This creaming process is crucial—it incorporates air into the batter, which helps the cake rise and creates a tender structure. Stop occasionally to scrape down the bowl with a spatula to ensure everything is evenly mixed.

Add the eggs one at a time to the butter-sugar mixture, beating well after each addition until fully incorporated before adding the next egg. This gradual incorporation ensures the batter emulsifies properly and remains smooth. After all eggs are in, add the vanilla extract and mix until combined. I recommend beating for about 30 seconds after each egg so the batter stays light and airy.

Begin by adding about a third of the dry ingredient mixture from Step 2 to the batter and mix on low speed until just combined—don't overmix, as this can develop gluten and make the cake tough. Then add half of the chilled eggnog and mix gently until incorporated. Repeat this pattern: another third of dry mixture, then the remaining eggnog, then finish with the final third of dry mixture. Each addition should be mixed just until the streaks disappear. This alternating method ensures even distribution of flour without overdeveloping the batter.

Pour the batter into your prepared Bundt pan and smooth the top gently with a spatula. Place in the preheated 325°F oven and bake for 55 to 65 minutes, until a toothpick inserted into the thickest part of the cake comes out clean or with just a few moist crumbs. The cake should be golden brown on top. Remove from the oven and let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before glazing.

Once the cake has cooled completely, whisk together the sifted powdered sugar and 2 tablespoons of eggnog to create a smooth, pourable glaze. If the glaze seems too thick, add a touch more eggnog; if too thin, add a bit more powdered sugar. Drizzle the glaze over the top of the cooled cake, letting it cascade down the sides naturally for an elegant presentation.