Eggless Pound Cake is soft, perfectly moist, tender, and buttery delicious. It is simple to make with essential baking ingredients but totally irresistible and melts in the mouth!
Making this Eggless Pound Cake is beyond easy, and the recipe is very straightforward. It is perfect to indulge with a cup of tea or coffee or as a simple dessert topped with whipped cream or ice cream!
Rich and Moist Eggless Pound Cake
We used to buy an eggless pound cake from the store occasionally. But we found the store-bought eggless cake a bit dry and too sweet for our taste. Eventually, we stopped buying from the store, and since then, I have wanted to make homemade eggless pound cake.
The traditional and classic pound cake is made with a pound of butter, flour, sugar, and eggs. The recipe calls for 4-6 eggs, so making this butter cake without eggs was a bit challenging.
But I know magic ingredients like yogurt or sour cream can help make the eggless version of Pound Cake. So, I started working on it, and after a few attempts, I was satisfied with this recipe. I used melted butter instead of a creaming method to make it easier.
Texture: The texture of the pound cake is tender, moist, and rich. Pound cake is a little dense compared to a regular cake.
Flavor: Eggless Pound Cake has the simple flavors of butter, sugar, and vanilla. I have added orange zest for a slight zing.
Ease of Making: I have used melted butter in the recipe, so no creaming method is involved. So all we need is mixing bowls, a whisk, and a spatula; there is no need for an electric mixer.
Ingredients
- Flour: I have used cake flour for this Eggless Pound Cake and recommend it. Measure the flour correctly; if you have a kitchen scale, use it to weigh the flour. If you don’t have cake flour, you can use all-purpose flour. Or make a DIY cake flour: Take 1 ¾ cups of all-purpose flour and add ¼ cup of cornstarch. Mix well and use it as homemade cake flour in the recipe.
- Baking Powder and Baking Soda: Both work as leavening agents and are essential for this recipe.
- Salt: It gives a nice contrast to the sweetness of the cake.
- Granulated Sugar: Adding 14 tablespoon (¾ cup + 2 tbsp) of sugar makes the cake perfectly sweet for our family. But if you prefer mildly sweet eggless pound cake, add only ¾ cup of sugar. You can also add up to 1 cup of sugar for extra sweetness.
- Unsalted Butter: Butter is an essential ingredient in Pound Cake, also known as butter cake. Do not replace the butter with oil. Butter makes the cake buttery and delicious, so use only good-quality butter.
- Yogurt: For a rich and tender cake, use whole or full-fat milk yogurt. I have used plain Homemade Yogurt. Ensure to bring the yogurt to room temperature before using it in the recipe. Instead of yogurt, you can also use the same amount of full-fat sour cream.
- Milk: If possible, use whole milk, which should be at room temperature. Do not use fat-free dairy for this cake.
- Vanilla: If possible, use only pure vanilla extract. It provides a sweet flavor to this plain Pound Cake.
- Orange Zest: Adding orange zest is totally optional, so leave it out if you want to keep your pound cake plain.
How To Make Eggless Pound Cake
- Preheat the oven to 350°F (180°C).
- Grease an 8×½-inch or 9-inch loaf pan with butter, and then add a teaspoon of flour. Rotate and tap the pan until flour covers the greased surface, and discard the excess flour.
- Alternatively, grease the pan with non-stick oil spray.
- Melt the butter in a small saucepan on low-medium heat or in a microwave for 30-40 seconds on high.
- Set aside.
- Sift together flour, baking powder, baking soda, and salt.
- Whisk well for at least 30 seconds.
- Add sugar and stir well to combine.
- In a mixing bowl or measuring cup, add yogurt, milk, vanilla, and orange zest.
- Mix everything well until the mixture is smooth.
- Add melted butter to the yogurt mixture and mix until everything is well combined to a smooth blend.
- Add the wet mixture in three batches in the dry ingredients, and mix until well combined.
- Do not overmix.
- Mixing the batter in batches to even mix and avoid overmixing is essential.
- Transfer the batter to a prepared loaf pan and smooth the top with a spatula or spoon.
- Bake this cake for 40-50 minutes or until the inserted cake tester or toothpick in the center comes out clean.
- Because every oven is different, keep an eye on the cake after 40 minutes of baking time.
- Remove the pan from the oven and transfer it onto a cooling rack.
- Allow the cake to cool down in the pan for about 20-25 minutes. Then, remove the cake from the pan and place it on the cooling rack.
- Let the pound cake cool completely before slicing.
Serving Suggestions
- This eggless pound cake is delicious on its own.
- Enjoy the pound cake slice with a cup of tea or coffee.
- For a decadent dessert, serve the cake with whipped cream and fresh berries.
- A scoop of vanilla ice cream goes well with the slice of this pound cake.
Storing and Freezing
- This cake stays well at room temperature for 3-4 days.
- Refrigerate the cake for up to 8-10 days. If the cake is refrigerated, bring it to room temperature before serving.
- If you want to freeze it, let it cool completely. Then, wrap the loaf tightly with freezer-safe plastic wrap or place it in a freezer bag. Freeze the cake for up to a month. Thaw the cake completely before serving.
Helpful Tips
Measuring: Measure the ingredients correctly. If you have a kitchen scale, use it to weigh the ingredients for the best result.
Sugar: Add ¾ cups of sugar for mild sweetness or 1 cup of sugar for an extra-sweet cake.
Variations: Instead of orange zest, you can also add lemon zest or other spices like ground cardamom or nutmeg.
Dairy: Use room-temperature yogurt and milk, as well as full-fat yogurt and whole milk for a rich texture.
Do Not Overmix: Do not overmix the cake batter; overmixing will make the cake denser.
Frequently Asked Questions
There are several reasons for the cake to sink in the middle, such as:
Taking out the Pound Cake before it is completely baked may sink a few minutes after removing it from the oven.
If the oven temperature is too high, the cake will rise too quickly and sink upon cooling.
Incorrect measurements of the ingredients may also be a reason for the cake to sink.
Opening the oven door too many times while the cake is baking may also cause the cake to sink from the middle.
You can use all-purpose flour instead of cake flour. However, I recommend making DIY cake flour at home. To substitute 2 cups of cake flour, take 1 ¾ cups of all-purpose flour, add ¼ cups of cornstarch, and stir well to combine. Use this mixture instead of cake flour in the recipe.
I have not tried making this recipe in a cake pan or bundt cake pan. But if you are looking for a vanilla cake, check out these recipes: Eggless Vanilla Cake (Soft and Moist) and Vanilla Sponge Cake (Eggless).
More Eggless Cakes
Recipe Card
Eggless Pound Cake / Easy Pound Cake Without Eggs
Equipment
- Kitchen Scale
- Whisk
- Loaf Pan
Video
Ingredients
- 2 cups (240g) cake flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup + 2 tablespoon (175g) granulated sugar
- ¾ cup (170g) unsalted butter melted
- ¾ cup + 2 tablespoon (215g) yogurt or sour cream
- ⅓ cup (80ml) milk
- 2 teaspoon pure vanilla
- Orange zest of one orange (Optional)
Instructions
- Preheat the oven at 350° F.
- Grease an 8×½-inch or 9-inch loaf pan with butter, and then add a teaspoon of flour. Rotate and tap the pan until flour covers the greased surface and discard the excess flour.
- Alternatively, grease the pan with non-stick oil spray.
- Melt the butter on low-medium heat in a small saucepan. Or microwave for 30-40 seconds on high. Set aside.
- Sift together flour, baking powder, baking soda, and salt. Whisk well for at least 30 seconds.
- Add sugar and stir well to combine.
- In a mixing bowl or measuring cup, add yogurt, milk, vanilla, and orange zest.
- Mix everything well until the mixture is smooth.
- Add melted butter to the yogurt mixture and mix well.
- In the dry ingredients, add the wet mixture in three batches, mix until well combined.
- Do not overmix.
- Transfer the batter into a prepared loaf pan and smooth the top with a spatula or spoon.
- Bake this cake for 40-50 minutes or until the inserted cake tester or toothpick in the center comes out clean.
- Because every oven is different, keep an eye on the cake after 40 minutes of baking time.
- If the top of your cake is browning too quickly, cover it loosely with aluminum foil.
- Remove the pan from the oven and transfer it onto a cooling rack.
- Allow the cake to cool down in the pan for about 20-25 minutes. Then remove the cake from the pan and place it on the cooling rack.
- Let the pound cake cool completely before slicing.
Serving Suggestion
- This eggless pound cake is delicious on its own.
- Enjoy the pound cake slice with a cup of tea or coffee.
- For a decadent dessert, serve the cake with whipped cream and fresh berries.
- A scoop of vanilla ice cream goes well with the slice of this pound cake.
Storing and Freezing
- This cake stays well at room temperature for 3-4 days.
- Refrigerate the cake for up to 8-10 days.
- If you want to freeze it, let it cool completely. Wrap the loaf tightly with freezer-safe plastic wrap or place it in the freezer bag. Freeze the cake for up to a month. Thaw the cake completely before serving.
Notes
- Measuring: Measure the ingredients correctly. If you have a kitchen scale, use it to weigh the ingredients for the best result.
- Sugar: Add ¾ cups of sugar for mild sweetness or 1 cup of sugar for an extra-sweet cake.
- Variations: Instead of orange zest, add lemon zest or other spices like ground cardamom or nutmeg.
- Dairy: Use room-temperature yogurt and milk. For a rich texture, use full-fat yogurt and whole milk.
- Do Not Overmix: Do not overmix the cake batter; overmixing will make the cake denser.
Uma says
The texture came out good.
The 3/4 cup sugar is too less. I am ok with it but this is much less than normal store cakes.
I used 350 F , 40 minutes in toaster oven.
Jigna says
Hi Uma, I agree that this pound cake is not as sweet as store-bought cake. Because we prefer less sweetness, that is why I love to bake at home.
However, I have mentioned adding one cup of sugar if you prefer your cake sweeter under helpful tips in the blog post.
Thanks for trying the recipe, and I am glad that you like the cake texture.
Gail Alonzo says
I made this cake last night and it was perfect, it’s the best eggless cake I have ever tasted. Thank you for sharing this recipe
Jigna says
Hi Gail, I am glad that you like the recipe. Thank you so much for your feedback!
Michele says
Do I need to use cake flour or can I use all purpose?
Jigna says
Hi Michele, you can also use all-purpose flour for this recipe.