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.
Has anyone tried cupcakes? My preschool grandson is allergic to eggs but want to celebrate birthdays with his peers. I know I’ll have to adjust the baking times, but how much??
Hello Barbara! For cupcakes, I recommend using this recipe: Eggless Vanilla Cupcakes [Video] Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Another great eggless recipe! Thank you. It makes a huge Bundt cake. Do you think I could freeze a portion and it would still be good when thawed in the fridge? Went strawberry picking and used this cake in place of biscuits for strawberry shortcake! So yummy
Hello CH! Yes, you can certainly freeze it. To do so, wrap baked and cooled pound cake in 2 layers of plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Allow to thaw in the plastic wrap & foil overnight in the refrigerator, then bring to room temperature before slicing and serving. Hope this helps! Thanks so much for trying my recipe and taking the time to come back and let me know.
Tried this recipe today, it came out really good. I used yogurt as didn’t have sour cream.
Since batter was too much for the Bundt pan I used a small pyrex brown for smaller version. I added chocolate chips in that and it was amazing, will try to add them to the next cake.
Thanks for the recipe
Sound like you nailed it, Veena! Thanks so much for trying my recipe and taking the time to come back and let me know.
Hi,
Thanks for the recipes. Have you made this as a cake? What pans would be best for the recipe? Can the cake withstand fondant, need an eggless cake with fondant. Would whipped fresh cream work as a filling for this cake?
Thank you
Hello Lola! This cake is stable enough for fondant and whipped cream filling. You can use any pan you want, of course, adjusting the baking time accordingly. This vanilla cake recipe can also be useful to you (https://mommyshomecooking.com/egg-free-vanilla-cake-recipe/). it’s less dense, more like a sponge cake. Hope that helps!
Hi!! Can I substitute the sour cream with cream cheese?? If yes, please mention the quantity. Thanks.
Hello Grishma! You can substitute sour cream for plain regular yogurt. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi Oriana! Many thanks for the recipe, it came in handy as we had sour cream on hand. We halved the recipe but omitted the cream of tartar and beat the mixture by hand instead of electric mixer. However, when we took the cake out of the oven, after the testing it with a knife that came out clean, the consistency of the cake when we cut it was not moist and fluffy but felt a bit uncooked and heavy. Not sure why this could have happened – any thoughts? Thanks again for your time!
Hello Rayna! Oh that’s a shame. It’s impossible to say exactly because there are so many things that can make that happen. I’ll tell you the most likely then hopefully you can work out what went wrong and avoid it in the future.
1- Measure the ingredients properly. The best way is to measure flour is to use a spoon to scoop the flour into the measuring cup and then I use a knife (straight-edged) to level the flour across the measuring cup. Do not dip a measuring cup directly into the flour bin or you can compact it and get up to 25% more flour. A kitchen scale is always a good idea.
2- Don’t overmix the batter.
3- Bake the cake as soon as the batter is ready.
4- Don’t open the oven door until the cake has set,
5- The cream tartar is a leavener too so omitting it could have contributed to the outcome.
Hope this helps! Thanks for trying my recipe.
Hi,
I too, tried this recipe and it came out very heavy and dry. Your recipe states 4 cups flour (560gms). That cannot be correct as 4 cups flour don’t equal 550gms!!!!!
Hello Sue – I am sorry this recipe didn’t work for you. The cup measurement for flour I use for my recipes is 140 gr. It’s impossible to say exactly because there are so many things that can make that happen. Baking is always tricky and baking without eggs even more so here you have some tips: make sure to measure ingredients properly, careful mix to evenly distribute the ingredients throughout the cake batter to give it a uniform consistency, don’t use old or expired leaveners (baking soda and baking powder), bake the cake as soon as the batter is ready, and finally, check your oven temperature with an oven thermometer. Thanks for trying my recipe though.
Hi
I need to1/2 the recipe. What size loaf pan can I use
Thanks
Hello Pamela! You can use a 9.5 x 5-inch loaf pan. Make sure to adjust the baking time accordingly. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi Oriana,
Would adding a box of vanilla instant pudding make this cake better, or do you think it would hurt the final product?
Hello Vicky! I am sorry but I haven’t tested with pudding, it think it will be too dense, however, if you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.?
Hi Oriana
Can I make this cake in smaller cake pans to make layer cake? Like a 9 inch cake pan for layer cake. 3 separate 9 inch pans
Hello Teena! Yes, you can, just make sure to adjust the baking time accordingly. You can also try this recipe: https://mommyshomecooking.com/egg-free-vanilla-cake-recipe/ Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi there,
Can I skip the cream of tartar? Can it b replaced by anything else or can just be skipped ?
Hello Deepal! You can use 1 teaspoon lemon juice or white vinegar. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Thanks for your wonderful eggless recepies. Everything that I tired turned out fabulous. I was wondering if I can half the eggless pound cake recepie. And if so what will be the baking time. Thanks again
Hello Seema! Thanks so much for trying my recipes =) Yes, you can half the recipe. Regarding the time, I would start checking for doneness at 25 min, keep in mind that every oven is different so just keep checking until a skewer comes out clean when poked in the center. xo
Have you ever tried to add in cream cheese in any of your pound cake recipes? I think I might subsititue it for thr sour cream or should I do both? Any help is appreciated. Thanks.
Hello N! If you want/need substitute the sour cream use plain yogurt (regular not greek). Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I am loving your recipes but when I made this one it tasted good but it was very heavy. I just saw this comment about using regular yogurt not Greek. I accidentally used Greek. Is that what could’ve caused the heaviness?
Hello Dani! Oh, that’s a shame. It’s impossible to say exactly because there are so many things that can make that happen. I’ll tell you the most likely, and then hopefully, you can work out what went wrong and avoid it in the future.
Make sure to cream the butter and sugar together for 4 – 5 minutes until creamy and pale. To achieve this, the right temperature butter is KEY! Softened butter should easily bend without breaking and will give slightly when pressed. If your finger sinks into the butter and looks oily, it’s way too soft.
Do not overmix the batter.
Bake the cakes as soon as the batter is ready.
Don’t open the oven door until it has set,
Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If the cake collapses after baking, it probably means that you didn’t bake long enough.
I hope this helps! Thanks for trying my recipe.
OK! SUCCESS! My fear was unwarranted! It is so good and the texture was way better than I thought it would be! I love you! Thanks!
Hello Bobbie! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know! =)
Hi. I followed this recipe and tried to make this care but the batter turned out thick. almost like a wet biscuit dough. I am not sure what happened. I just put the cake in the oven and I hope it turns out good. I am really afraid of what is going to come out.
Don’t worry, Bobbie! It will turn out good =)
Hi Oriana,
Can I use cake flour instead of All purpose? Also can I half the recipe ?
Thanks in advance
Hello Archana! I am sorry but I haven’t tested this recipe with cake flour. If you do try using this alternative ingredient, please let me know the outcome. Yes, you can half the recipe. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
This eggless pound cake recipe is amazing! I made it for a tea party and everyone loved it. Thanks for sharing.
Hello Angela! Thanks so much for trying my recipe and for taking the time to come back and let me know =)