This Eggless Cream Cheese Pound Cake is moist, soft, and flavorful! It has a golden crust and a delicate yet dense cake crumb. Absolute perfection! The recipe includes step-by-step photos and lots of tips.
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.
Egg-Free Cream Cheese Pound Cake Recipe Highlights
- Very buttery & very moist
- A little tang from cream cheese
- Golden crust
- Delicate yet dense crumb
- Easy to make
- Simple ingredients
Ingredients You’ll Need
Amounts are included in the printable recipe below (scroll down). You’ll need:
Ingredients Notes & Substitutions
Amounts are included in the printable recipe below (scroll down). You’ll need:
- 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!
Step By Step Recipe Photo Tutorial
1 – Prepare the Pan and Preheat the Oven.
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.
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.
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.
3 – Bake
Pour the batter into your prepared pan and bake for 60 – 70 minutes, or until a skewer poked in the middle comes out clean.
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.
Measure the ingredients correctly. I highly recommend using a kitchen scale.
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.
Frequently Asked Questions
Eggless Cream Cheese Pound Cake needs full-fat cream cheese and sour cream. You can substitute sour cream for plain yogurt, but don’t opt for low-fat or fat-free options.
Absolutely! Simply half all the ingredients and use a loaf pan instead. You’ll need to adjust the cooking temperature and time, too (see notes in the recipe card below).
15 – 20 minutes before turning out. This gives the cake a little time to cool and contract to (fingers crossed!) easily pop it out.
Yes!! Actually, I recommend baking this cake at least a day before serving.
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.
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.
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.
Eggless Cream Cheese Pound Cake
- 3 cups all-purpose flour (420 g)
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- ½ teaspoon kosher salt
- 1 cup unsalted butter, softened (230 g)
- 8 oz full-fat cream cheese, softened (226 g)
- 2 cups granulated sugar (400 g)
- 1/2 cup full fat sour cream (120 g)
- 2 teaspoons pure vanilla extract
- 1/2 cup milk (120 ml)
Before You Get Started:
- Read and follow the recipe. Don't sabotage your time, effort, and money! This might sound obvious, right? Butfollowing the recipe is the most important cake baking tip you'll everhear/read. I'm guilty of this, too! Sometimes I'm in a rush, and I don't takethe time to read the recipe carefully or substitute ingredients in recipesbased on what I have. I do not recommend doing this unless the recipe suggestsalternatives.Bring all your refrigerated ingredients toroom temperature. This will ensure that the batter mixes correctly, andyou'll get a better rise and texture in your final baked good. Pre-measure all my ingredients. This way, you'll have them ready to go, and don't forget anything.To measure, I highly recommend using a scale. If you haven't used a scalebefore, don't be intimidated. It's actually easier than using cups and moreprecise, which is key for eggless baking. You can get a good kitchen scaleonline or in any local kitchen equipment store.
Make the Eggless Cream Cheese Pound Cake
- Preheat the oven to 350º F (180º C). Lightly grease a 10-inch (24 cm) tube or Bundt pan (12 cups capacity) with nonstick baking spray with flour.
- In a large bowl, sift flour, baking powder, baking soda and cream of tartar. Add salt and mix to combine. Set aside.
- In a large bowl, beat the butter until creamy and pale on medium-high speed for 3 -4 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add cream cheese and continue mixing for 1 minute. Add sugar and mix for 3 more minutes until light and fluffy. Add sour cream and vanilla and continue beating to combine for 1 minute.
- 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.
- Pour the batter mixture into the prepared pan. Bake for 80 – 90 minutes, or until a skewer comes out clean when poked in the center. After the first 45 minutes of baking, loosely tent the cake with aluminum foil to ensure the surface does not over-brown. IMPORTANT: This is a large, heavy cake, so don’t be alarmed if it takes longer in your oven. If it needs longer, bake longer.
- Once done, remove from the oven and cool for 15 – 20 minutes inside the pan. Then remove the cake from the pan and set it on the wire rack to cool completely. Allow cooling completely before slicing. 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.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- 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 cake 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 pound cake at least a day before serving.
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 June 2021, the post content was edited to add more helpful information, with no change to the recipe in July 2022.