Eggless Vanilla Pound Cake Recipe Highlights
I’m back with another super easy and luscious eggless treat! Please, meet my Easy Eggless Vanilla Pound Cake. I promise it tastes as good as it looks! I have always been a fan of pound cake. A childhood staple, for sure! Topping it with a yummy glaze and a generous sprinkling with sprinkles really takes these into the insanely delicious zone. It is easy to make, super moist, and very rich! This fine-grained and tender cake will be a guaranteed showstopper whether you serve it. Everyone adores this for dessert, breakfast, or snack!
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Ingredients Notes & Substitutions
Flour: Standard all-purpose flour works best here, skip the cake flour, bread flour, and wheat flour. Baking powder: Make sure it’s not expired or too old. Cream of tartar: This is important for the egg-free pound cake texture, so I recommend using it for the best results. It can usually be found in the spice section of your grocery store. for best results. Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Sugar: Regular white granulated sugar o caster sugar. Sour Cream: You can substitute sour cream for plain regular yogurt. I recommend using the full-fat versions. Milk: For baking, I like to use whole milk. However, you can use any milk you have handy. Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). 1 – Preheat the oven to 350º F (180º C). Generously spray 12-cup fluted tube cake pan with baking spray with flour. 2 – Mix dry ingredients: In a large bowl, sift flour, baking powder, and cream of tartar. Add salt and mix to combine. Set aside. 3 – Cream butter and sugar: In a large bowl, beat the sugar and butter until creamy and pale on medium-high speed. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add sour cream, milk, and vanilla and continue beating to combine. 4 – Add dry ingredients: Reduce speed to low and add the flour. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all the ingredients are well incorporated. Beat just until combine. Do not overmix this batter. 5 – Pour the batter into the prepared pan. 6 – Bake for 50 – 60 minutes, or until a skewer comes out clean when poked in the center. Once done, remove from the oven and allow to cool for 10 – 15 minutes inside the pan. Then, invert the slightly cooled Bundt cake onto a wire rack or serving dish. Allow cooling completely before slicing.
Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature. Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout. Bake the batter as soon as it is ready. Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time is stated in the recipe. Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Storing & Freezing Instructions
Store
Cover leftover pound cake tightly and store at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Substitute Sour Cream
If sour cream is not available, you can make your own or substitute it for plain yogurt. The consistency and texture of plain yogurts change from brand to brand, so If the brand of plain yogurt is too liquid you can strain it in a cheesecloth-lined colander over a bowl for an hour or so until it’s a bit thicker.
Freeze
Yes, you can! Just follow these simple steps: Ready to eat it? Thaw it overnight on the countertop before slicing and serving.
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You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. Originally posted in February 2019, the post content was edited to add more helpful information, with no change to the recipe in June 2022.
