Kyra Bussanich, gluten-free bakery owner and four-time winner of Food Network's "Cupcake Wars" (with GF cupcakes against "regular" cupcakes!), loves eggnog and eggnog lattes, so during the holiday season, she makes eggnog from scratch at Kyra's Bake Shop and uses it in everything she can. This deliciously heady, holiday-spiced gluten-free pound cake with an espresso kick pays tribute to her passion. It keeps best sliced, wrapped in plastic wrap, and frozen in an airtight container for up to two weeks or covered at room temperature for two days—if it lasts that long!
Using a stand mixer with the paddle attachment, add the butter and beat on high speed until light and fluffy and pale in color, about 3 minutes. Add the remaining sugar and beat again until light and fluffy. Add the eggs, one at a time, stopping to scrape down the sides of the bowl, and mix until incorporated.
Whisk together the glaze ingredients in a bowl until smooth and shiny; add more sugar if it's runny. Pour over the cooled cake and let sit until set, about 90 minutes.