Eggless Pound Cake is soft, perfectly moist, tender, and buttery delicious. This cake is simple with basic ingredients but totally irresistible and melts in the mouth. Making this pound cake is beyond easy, and the recipe is very straightforward.
Our Latest Videos
About Eggless Pound Cake
We used to buy an eggless pound cake from the store once in a while. 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. And the Pound Cake recipe calls for 4-6 eggs. So it was a bit challenging to make this butter cake without eggs.
But I know the 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 am satisfied with this recipe. To make it easier, I have used melted butter instead of using a creaming method.
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 simple flavors of butter, sugar, and vanilla. For a slight zing, I have added orange zest to the cake.
Ease of Making: I have used melted butter in the recipe, and hence there is no creaming method involved in the process. So all we need is mixing bowls, whisk, and spatula; there is no need for an electric mixer.
Ingredients
- Flour: I have used cake flour for this Eggless Pound Cake, and I will recommend the same. Ensure to 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 14tbsp (¾ cup + 2tbsp) of sugar makes the cake perfectly sweet for our family. But if you prefer your eggless pound cake mildly sweet, add only ¾ cup of sugar. Or add up to 1 cup of sugar for extra sweetness.
- Unsalted Butter: Butter is an essential ingredient in the Pound Cake, also known as butter cake. So do not replace the butter with oil. Butter makes the cake buttery delicious, and so use good quality butter only.
- Yogurt: Use yogurt made from whole or full-fat milk for a rich and tender cake. I have used plain Homemade Yogurt. Make sure to bring 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: Use whole milk if possible, and it should be at room temperature. Do not use fat-free milk for this cake.
- Vanilla: Use only pure vanilla extract if possible. It provides a sweet flavor to this plain Pound Cake.
- Orange Zest: It is totally optional, so leave it out if you want to keep your pound cake plain.
Step by Step Directions
- 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 until everything is well combined to a smooth blend.
- In the dry ingredients, add the wet mixture in three batches, and mix until well combined.
- Do not overmix.
- It is essential to mix the batter in the batches for even mixing and to avoid overmixing.
- 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.
- 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. 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.
Helpful Tips
- Make sure to measure the ingredients correctly. For the best result, use a kitchen scale to weigh the ingredients, if you have one.
- For the mild sweetness, add ¾ cup of sugar or use 1 cup of sugar for an extra sweet cake.
- Instead of orange zest, you can also add lemon zest or other spices like ground cardamom or nutmeg.
- Make sure to use room temperature yogurt and milk. Also, use full-fat yogurt and whole milk for the rich texture.
- Do not overmix the cake batter; overmixing will make the cake denser.
- Allow the cake to cool completely before slicing.
Frequently Asked Questions
Why My Pound Cake Sink In The Middle?
There are several reasons for the cake to sink in the middle.
- If you take out the Pound Cake before it is completely baked, it may sink few minutes after removing it from the oven.
- If the oven temperature is too hot, the cake will rise too quickly. And it will sink upon cooling.
- Incorrect measurements of the ingredients may also be a reason for the cake to sink.
- Opening the door of the oven too many times while the cake is baking may also cause the sinking of the cake from the middle.
How Can I Substitute The Cake Flour?
Instead of cake flour, you can use all-purpose flour. But I will instead recommend making a DIY cake flour at home. To sub 2 cups of cake flour, take 1 & ¾ cups of all-purpose flour, add ¼ cup cornstarch and stir well to combine. Use this mixture instead of cake flour in the recipe.
Can I Make This Pound Cake In Cake Pan For A Regular Vanilla Cake?
I have not tried this recipe making it in a cake pan or bundt cake pan. But if you are looking for a vanilla cake, check out these recipes Eggless Vanilla Cake / Eggless Vanilla Sponge Cake or The Best Vanilla Cake Eggless / Eggless Vanilla Cake.
More Eggless Cakes
You May Also Like
- Orange Bundt Cake Eggless │ Orange Cake Eggless
- Eggless Chocolate Oreo Cake / Easy Eggless Oreo Cake
- Chhena Poda / Easy Indian Cheesecake
You can follow Vege Home Cooking on Facebook, Instagram, and Pinterest, and for videos, Subscribe to our YouTube channel.
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
- Do not over-bake the cake; otherwise, it will become dry. And because every oven is different, keep an eye on the cake after 40 minutes.
- You can leave out orange zest if you want pure vanilla flavor. Or add lemon zest for a lemon flavor.
- Stay away from overmixing the cake batter. Overmixing will make the cake denser.
Uma
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
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
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
Hi Gail, I am glad that you like the recipe. Thank you so much for your feedback!
Michele
Do I need to use cake flour or can I use all purpose?
Jigna
Hi Michele, you can also use all-purpose flour for this recipe.