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.
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.
Eggless Cake Success Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
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.
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
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.
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.
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!
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Easy Eggless Vanilla Pound Cake
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
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
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, until the desired consistency is reached.
- Drizzle glaze over the cake, sprinkle with your favorite sprinkles, if desired, and serve.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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 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.
The cake is delicious and my grand child loves cake but is allergic to eggs. It was easy and he loved it.
Hello Kim! I’m so happy to hear that the cake was a hit with your grandchild! 🎂💖 It means the world to me that it worked out so well, especially with the egg allergy in mind. Thank you for sharing your experience, and I’m so glad it was both easy and loved!
Great recipe! I used this as a substitute base for my mom’s orange poppy seed cake and it turned out well.
For that recipe I upped the salt and changed the flavorings. I added poppy seeds to the flour.
2½ tsp Diamond kosher salt (instead of recipe above)
1½ Tbsp. Poppy seed
1½ tsp butter flavoring
1½ tsp almond flavoring
2 tsp vanilla flavoring
Glaze:
1/3 cup orange juice
1 cup sugar
3/4 tsp. butter flavoring
3/4 tsp almond flavoring
3/4 tsp vanilla flavoring
The glaze is cooked just until sugar is melted. It is poured over the cake and into holes poked into the cake.
Hello John! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Hi Oriana,
I have a Bundt cake pan that requires 10 cups of batter. Will this recipe work for that volume?
Hello Jesine! I usually use a 12-cup pan. You can use a 10-cup pan but make sure to fill it only 3/4 way full. If you have some batter left, make some cupcakes or discard it. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Jan 22 2023 WOW’ amazing eggless vanilla pound cake. So moist’ so delicious ‘ not to sweet. If there were more stars I’d give them to you I wish I could of posted a picture ‘
Hello Marg! I’m so glad you loved the pound cake. Thank you for sharing your wonderful feedback and review!
I have made this pound cake for my granddaughter who is allergic to eggs. She loved it, but now she is asking for a rainbow cake. I would love you use this recipe as I have found that making other cakes without eggs just do not hold up like this one does. Do you think that I could do that? Can I make this cake into layers instead of a bundt?
Hello Karen! I do have an eggless rainbow cake recipe in my cookbook. I also recommend checking my Eggless Vanilla Cake Recipe. It can be stacked without problems. Thank you for sharing your wonderful feedback and review!
Hi Oriana!
I made your vanilla pound cake for Christmas – I have a granddaughter who is fatally allergic to eggs but I also wanted to make a trifle, one that the whole family could enjoy on Christmas Day so the cake had to be eggless! Oh my goodness what a triumph! It was spectacular- I put some in the delicious trifle – the leftover cake was loved by the whole family and eaten to the last crumb! The best eggless cake ever! Cheers from us down under!
Hello Ann! WOW … what a compliment =) It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help! =)