Eggless Pound Cake Recipe

About This Recipe

Pound cake without eggs: A classic recipe made with one pound of butter, one pound of sugar, one pound of eggs, one pound of flour, and no leavening agents. But here we making eggless version, so yogurt is used instead of eggs. Plus, cake flour is used instead of regular all purpose flour to make tender crumbs. Also, leavening agents (baking powder and baking soda) are used in this eggless version to make soft, tender crumbs. Give this eggless pound cake a try and you’ll fall in love with this. Trust me!! 

Rich and buttery Moist with tight and dense crumbs At the same time melt-in-your-mouth kind soft and tender NOT light, fluffy, or spongy like eggless vanilla cake Perfect amount of vanilla flavor

Ingredient Notes

Here is a pic of the ingredients you’ll need to make an eggless pound cake recipe. 

Unsalted butter: I prefer to use unsalted as I can control the salt in the recipe. However, you can use salted butter as well. It should be softened at room temperature meaning it’s soft enough, so when you press into it your finger leaves a dent. But not too soft that it’s greasy and oily or starting to melt.   Sugar: Regular white granulated sugar is used here.  Cake flour: Always measure your flour correctly to get a tender cake otherwise you’ll end up with a tough and dense cake. So how to measure flour? First, stir flour into its container. Using a spoon, add the flour to your measuring cup. Level off the flour with a straight-edge butter knife and make sure the flour is smooth on the surface. Yogurt: Full-fat plain yogurt is required. Vanilla: Always go for pure vanilla extract for the best flavor. Stay away from imitation ones or artificial essence.  Leavening agents: You’ll need baking powder and baking soda both. Salt: A teeny tiny amount is needed to bring out the flavor and pound cake doesn’t taste flat.

Step By Step Photo Instructions

Prep:

Preheat the oven to 350F (180C) for at least 10 minutes. Grease a 9x5x3 inches loaf pan with butter or cooking oil spray.

Mix Dry Ingredients:

1. Take cake flour, salt, baking soda, and baking powder in a sieve.
2. Sift it in a bowl. Keep it aside. Cream Butter & Sugar:
3. Take softened butter in a stand mixer bowl (or use a hand mixer). Also, add sugar and vanilla extract.
4. Attach a paddle attachment.
5. Beat it on medium heat until it’s smooth, creamy, light, and fluffy. If needed stop and scrap the sides and bottom of the bowl using a spatula and continue beating. Add Flour & Yogurt In Parts:
6. Add ⅓ of flour mixture and ½ of the yogurt. 
7. Beat it on low-medium until combined. 8, 9) Add another ⅓ of flour mixture and beat it again. 10, 11) Add remaining yogurt and beat until mixed
8. Lastly, add the remaining ⅓ of flour, and scrap the sides and bottom of the bowl.
9. Beat until combined. Do not overmix. Using a spatula mix the batter two-three times by scraping the sides and bottom of the bowl. Bake:
10. Pour the batter into the prepared loaf pan and spread evenly.
11. Bake in preheated oven for around 45-50 minutes or until a skewer inserted in the center of the cake comes out clean. 
12. Let it cool down in the pan itself for around 5-8 minutes. Then run a butter knife around the edges to loosen the sides. Invert and remove it to a cooling rack. Flip it, so the top side is up, and let it cool down completely before slicing.

Expert Tips

You can line a loaf pan with parchment paper to double make sure that cake comes out clean from the pan just like I did in eggless marble cake. Do not overmix the batter otherwise, it makes a tough, dense, and rubble cake. Quickly soften the butter if you forgot to take it out early from the fridge. Fill a tall, microwave-safe glass with water. Heat for a minute. Carefully remove the glass from the microwave, dump out the water, and immediately place the glass over a stick of butter. Allow 5 minutes for the butter to soften under the glass. Always add flour and yogurt in 3 parts. If dumped all at once then the batter may have lumps. We need a smooth, lump-free batter to get even tight crumbs in this egg-free pound cake.

Storage Instructions

In the refrigerator, it stays good for up to 5 days in an airtight container. In the freezer, it stays good for up to 3 months. Wrap individual slices into plastic wrap. And store in a freezer-safe ziplock bag.  Thaw the cake slice on the counter until it comes to room temperature. However, you can use the microwave to defrost, but be very careful not to overheat otherwise it can get dry.

Serving Ideas

Serve this cake slice on its own as a dessert. Or serve with a dusting of powdered sugar on top or drizzle a simple glaze on top. It can be served with fresh berries (or other fruits) and a dollop of whipped cream or ice cream.

Did you try this eggless pound cake recipe? I’d love to hear about it! Leave a review in the comment section below.

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