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.
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.
More Eggless Cakes
Recipe Card
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.
