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By: Oriana Romero/Published: /46 Comments
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This Easy Eggless Vanilla Pound Cake recipe is easy to make, super moist, and very rich!Made with simple ingredients, this fine-grained and tender cake will be a guaranteed showstopper whether you serve it. The recipe includes step-by-step photos and lots of tips.
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Eggless Vanilla Pound Cake RecipeHighlights
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: Forbaking, 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, tryhomemade 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 ovento 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 –Pourthe batter into the prepared pan.
6 –Bakefor 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.
Eggless Cake Success Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
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.
Substitutions & Additions
Best Substitution for American All-Purpose Flour In Europe
On my recent trip to Europe, I discovered that the flours are different there from what we use in America. After several tests, I found that 405 type flour, or extra-fine flour, is the best substitution for American all-purpose flour.
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.
Frequently Asked Questions
How Do You Make Pound Cake Without Eggs?
Creamed butter + sugar is the base of my pound cake recipe. Instead of eggs, I use sour cream to keep the pound cake moist and fluffy. Then, add the dry ingredients: all-purpose flour, baking powder, cream of tartar, and salt. Finish it up with a splash of pure vanilla extract and bake according to recipe instructions.
How Do You Get a Cake Out Of A Bundt Pan?
Let the cake cool in the pan for 10 – 15 minutes. Then, tap the pan firmly a few times and shake it gently to help loosen the cake. Invert the pan onto the rack, lift it off, and let the cake continue to cool on the rack. Please be aware that if you cool the cake too long in the pan will cause the cake to be damp and stick to the pan.
How Do I Make Sure My Bundt Cake Doesn’t Stick?
First, use a non-stick Bundt pan.Then,make sure to generously spray the pan with baking spray with flour.And finally,don’t let the cake to cool in the pan too long because this will cause the cake to be damp and stick to the pan.
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.
Freeze
Yes, you can! Just follow these simple steps:
- Let the eggless lemon cake cool completely.
- Wrap it up in 2 layers of plastic wrap, then with foil to avoid freezer burn.
- Place inside a large freezer Ziploc bag and freeze for up to 2 months.
Ready to eat it?Thaw it overnight on the countertop before slicing and serving.
More Egg-Free Pound Cake Recipes You’ll Love!
- Best Eggless Lemon Pound Cake
- Eggless Cream Cheese Pound Cake
- Browse more recipes…
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Easy Eggless Vanilla Pound Cake
Oriana Romero
This Easy Eggless Vanilla Pound Cake recipe is easy to make, super moist, and very rich! Made with simple ingredients, this fine-grained and tender cake will be a guaranteed showstopper whether you serve it.
4.06 from 159 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Servings 12 servings
Equipment
Ingredients
- 4 cups (560 g) all-purpose flour (see notes)
- 3 teaspoons baking powder
- ½ teaspoon cream of tartar
- ½ teaspoon kosher salt
- 1 cup (230 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 2 cups (480 g) full-fat sour cream
- ¾ cup (180 ml) milk (I used 2%)
- 2 teaspoons pure vanilla extract
Glaze:
- 2 cups (240 g) confectioners' sugar
- 3-4 tablespoons (45-60ml) milk
Instructions
Preheat the oven to 350º F (180º C). Generously spray a 12-cup fluted tube cake pan with baking spray. Lightly coat with flour and setaside.
In a large bowl, sift flour, baking powder, and cream of tartar. Add salt and mix to combine. Set aside.
In a large bowl, beat the sugar and butter until creamy and pale on medium-high speed, for about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add sour cream and vanilla and continue beating to combine for 2 more minutes.
Turn the mixer to low and add the flour mixture in three batches, alternating with milk, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix this batter.
Pour the cake mixture into the prepared pan. 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 it to cool for 20-30 minutes inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish. Allow to cool completely before slicing.
Make the Glaze:
Whisk confectioners' sugar and 3 tablespoons of milk together. If the glaze is too thick for your liking, add extra milk, 1 tablespoon at a time, untilthedesired consistencyisreached.
Drizzle glaze over the cake, sprinkle with your favorite sprinkles, if desired, and serve.
Oriana’s Notes
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.
Freeze:Let the eggless pound cake cool completely.Wrap it up in 2 layers of plastic wrap, then with foil to avoid freezer burn.Place inside a large freezer Ziploc bag and freeze for up to 2 months.Ready to eat it?Thaw it overnight on the countertop before slicing and serving.
Cream of Tartar:For best results, I highly recommend following the recipe exactly.However, if the cream of tartar is not available in your area, you can substitute it for1 teaspoon of lemon juice or white vinegar. Keep in mind that this might affect the texture of the pound cake.
Sour Cream: Ifsour creamis not available, you canmake your ownor 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.
Before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.
If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
★Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
Nutrition
Calories: 580kcalCarbohydrates: 87gProtein: 5gFat: 23gSaturated Fat: 14gCholesterol: 62mgSodium: 140mgPotassium: 250mgFiber: 1gSugar: 55gVitamin A: 725IUVitamin C: 0.3mgCalcium: 118mgIron: 2.1mg
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Course Dessert
Cuisine American
Calories 580
Keyword cake easy eggfree Eggless pound recipe
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions abouteggless baking.
FAQs
Originally posted in February 2019, the post content was edited to add more helpful information, with no change to the recipe in June2022.
Welcome to my eggless kitchen!
Thanks for stopping by! I’m Oriana, a wife, mom to three wonderful kids, and a passionate baker and cooker of all eggless things delicious. My goal is to give you the confidence and knowledge to cook and bake without eggs while providing quality recipes that your whole family will love. I’m really happy that you’re here, so take a seat and have fun exploring! Read More…
