Best Eggless Cream Cheese Pound Cake Recipe
A classic in our home, Eggless Cream Cheese Pound Cake is a sight to behold and a treat to eat. Pound Cake wins the prize among all cakes for the richest flavor! This Eggless Cream Cheese Pound Cake is moist, dense, and flavorful which is exactly what makes it so irresistible! You won’t be disappointed by this recipe. This eggless pound cake recipe will surely become a classic in your home. In my opinion, Eggless Cream Cheese Pound Cake is sweet enough on its own. It doesn’t need any frosting or glaze. If you want to give it some pizazz, you can dust it with confectioner’s sugar. This pound cake recipe can be served as-is and will be delicious by itself. But if you’d like to add a little color and flavoring to the plate, it pairs lovely with fresh berries, and/or berry sauce, and/or whipped cream. Beat the butter until creamy then add the cream cheese and mix some more. Add the sugar and mix for a few more minutes before you add and mix the sour cream and vanilla.
Flour: Standard all-purpose flour works best here, skip the cake flour, bread flour, and wheat flour.Baking Powder & Baking Soda: Make sure they’re not expired or too old.Cream of Tartar: Cream of tartar is needed for this recipe and I highly recommend using it when possible. If finding the cream of tartar is not possible, add 1/2 teaspoon of fresh lemon juice instead. However, keep in mind that this ingredients swap might affect the pound cake’s final texture. Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.Butter: You can also use salted butter if that is what you have handy. In that case, skip the salt called in the recipe.Cream Cheese: Make sure you use the full-fat version that comes in blocks.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. If sour cream is difficult to find in your country, learn How to Make Sour Cream at Home.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!
2 – Make the Egg-Free Pound Cake Batter
Sift the flour, baking powder, baking soda, cream of tartar, and salt into a bowl then add salt and mix together. Turn down the mixer to add your flour mixture and milk alternating them. Use a spatula to scrape the bowl and turn the batter over a few times while mixing, but do not overmix the batter.
Storing & Freezing Instructions
Store the pound cake covered in foil or plastic wrap and stored at room temperature for up to 3 days. For longer storage, cover the cake tightly and store it in the refrigerator for up to 5 days.
4 – Cool
Remove your finished cake from the oven and allow it to cool inside the pan for 15 -20 minutes. Then invert it onto a wire rack or serving dish to finish cooling. IMPORTANT: as you can see in the photo, the pound cake might sink a little in the middle. Don’t panic; it will still be delicious.
5 – Serve
Once completely cooled, it’s ready to serve! If you want to jazz it up, dust it with some confectioner’s sugar or serve it alongside some fresh fruit. Bring all ingredients to room temperature before beginning. Room temperature ingredients promise a uniformly textured cake. Cold ingredients do not emulsify together, and the pound cake won’t bake properly. Make sure to generously grease the Bundt pan (in every crevice) so the cake does not stick. If you don’t have sour cream, you can use plain regular yogurt. It produces a lovely cake as well. Fill your pan about 2/3 of the way to avoid it from spilling out the top. Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, which will all affect baking time, so keep an eye on it. For best results, bake the cake at least a day before serving. You can also bake the batter in a 4-quart tube or Bundt pan. Increase the cooking time by about 5 – 10 minutes. Freeze Eggless Cream Cheese Pound Cake wrap completely cooled pound cake in a layer of plastic wrap, then another layer of plastic wrap, followed by a layer of aluminum foil. Store it in the freezer for up to 3 months. When you’re ready to eat it, allow the cake to thaw in the plastic wrap and foil overnight in the refrigerator. Then bring it to room temperature 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 June 2021, the post content was edited to add more helpful information, with no change to the recipe in July 2022.
