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.
Oriana’s Thoughts On The Recipe
This Eggless Cream Cheese Pound Cake is moist, dense, and flavorful, which is exactly what makes it so irresistible! 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. You won’t be disappointed by this recipe. This eggless pound cake recipe will surely become a classic in your home.
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Amounts are included in the printable recipe below (scroll down). You’ll need:
- Flour: Standard all-purpose flour works best here.
- 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 or 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!
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Sour Cream: Use your favorite dairy-free sour cream. I use and recommend Tofutti Better than Sour Cream.
- Milk: Use your favorite plant-based milk.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten free flour blend.
Process Overview: Step-by-Step Photos
Step 1 – Prepare the Pan and Preheat the Oven.
Set your oven to 350ºF (180ºC). Lightly grease a 10-inch (24 cm) tube or bundt pan ( 12 cups capacity) with nonstick baking spray with flour.
Step 2 – Make the Egg-Free Pound Cake Batter
Sift the flour, baking powder, baking soda, and cream of tartar into a bowl, then add salt and mix together.
Beat the butter until creamy, 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.
Step 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.
Step 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.
Step 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 with fresh fruit.
Recipe Tips
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.
Storing & Freezing Instructions
Store the pound cake covered in foil or plastic wrap and stored at room temperature for up to 3 days.
Freeze Eggless Cream Cheese Pound Cake by wrapping the 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, let the cake thaw in the plastic wrap and foil overnight in the refrigerator. Then, bring it to room temperature before slicing and serving.
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.
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Enjoyed my Eggless Cream Cheese Pound Cake? Try one of these other tasty eggless cake recipes!
Recipe Card
Eggless Cream Cheese Pound Cake
Equipment
Ingredients
- 3 cups (420 g) all-purpose flour
- 4 teaspoons (16 g) baking powder
- 1/4 teaspoon (1.5 g) baking soda
- 1/4 teaspoon (1.5 g) cream of tartar
- 1 teaspoon ( 4 g) kosher salt
- 1 cup (230 g) unsalted butter, softened softened
- 8 oz (226 g) full-fat cream cheese, softened softened
- 2 cups (400 g) granulated sugar
- 1/2 cup (120 g) full fat sour cream
- 2 teaspoons (10 g) pure vanilla extract
- 1/2 cup (120 ml) 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
Before You Get Started:
- Read and follow the recipe. Don't sabotage your time, effort, and money! This might sound obvious, right? But following the recipe is the most important cake-baking tip you'll ever hear/read. I'm guilty of this, too! Sometimes, I'm in a rush, and I don't take the time to read the recipe carefully or substitute ingredients in recipes based on what I have. I do not recommend doing this unless the recipe suggests alternatives.Bring all your refrigerated ingredients to room temperature. This will ensure that the batter mixes correctly, and your final baked good will have a better rise and texture. Pre-measure all my ingredients. This way, you'll have them ready to go and won't forget anything. To measure, I highly recommend using a scale. If you haven't used a scale before, don't be intimidated. It's actually easier than using cups and more precise, which is key for eggless baking. You can get a good kitchen scale online 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.
-
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Sour Cream: Use your favorite dairy-free sour cream. I use and recommend Tofutti Better than Sour Cream.
- Milk: Use your favorite plant-based milk.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- 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.
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 June 2021, the post content was edited to add more helpful information, with no change to the recipe in February 2025.
Hi! Just was curious if you’ve ever swapped the flour for a gluten-free flour? I’d love to try this recipe , my hubs is allergic to eggs but I’m gluten intolerant so I’d love to know your opinion!
Hello Alana! I haven’t personally use GF flour for this specific recipe yet. However, some readers had with good results. My recommendation is look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten free flour blend. Hope this helps!
Hi Oriana. I had tried this recipe during the lockdown for my cousins birthday. Everyone loved it. Thank you 🙏🏻
Hello Srishti! I’m so happy to hear that the recipe was a hit for your cousin’s birthday during the lockdown! 🎉 Thank you for sharing your wonderful feedback — I’m so grateful for it! 💕
Omg!! Best eggless poundcake I have ever eaten. Thank u for the recipe
Hello Erika – Yay! I’m so happy to hear you loved the eggless poundcake! You’re very welcome for the recipe. It’s always great to find a delicious treat, especially when it’s egg-free. If you ever need more recipes or baking tips, just let me know! 😊🍰
Hello, can I substitute the cream cheese for dairy free cream cheese in this recipe? This looks so yummy, I really want to try this recipe. Thanks for sharing
Hello Porsha! I honestly haven’t tried that yet to advise, but I think it could work fine. If you do an experiment, please share with us how it goes =)
Can this cake be made with cake flour that’s whT I usually use when making a pound cake
Hello Adrian! I honestly haven’t tried that yet to advise, but I think it could work fine. If you do an experiment, please share with us how it goes.
Have you ever made this recipe in a half sheet pan? I’d like to try. Would you double it or triple it?
Hello Shiela! I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
Is it possible to use this recipe in a spring loaded pan?
Hello Elaina! I haven’t tried it myself, so I can’t say for sure, but I think it could work. Just make sure to adjust the baking time accordingly. 🙁 If you try it, I would love to know how they turn out. 🙂
Such a beautiful cake! Even family member who doesn’t usually like dessert commented on how nice this cake is. I decided to make it to use up some (dairy free) cream cheese, and wasn’t quite sure how this recipe would turn out dairy free, but I was pleasantly surprised. Another delicious cake recipe, thank you!
Hello Claire! Great to hear that it was a hit! Thanks a lot for the review and good feedback.
This is the first time I tried your recipe.. iist say it was magical 🙂 the best cake i have ever made.. being a beginner and after failing to get every recipe right, this was truly a game changer for me.. thank you.. we enjoyed this cake thoroughly.. it was dense moist n super soft.. i halved the recipe and made in a 9 inch bundt pan.. the recipe was perfection.. waiting to try some more of your recipes now since I eat only egg free desserts.. thanks again..
Hello Raji! 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 was reading the recipe instructions and noticed that baking soda is not mentioned. I assume you would put in the flour mixture but I am a rule follower and don’t see it. 😁
Hello Meagan! You are right…sorry about that. It is fixed now. Thanks for your interest in my recipe. Please come back and let me know how you like it =)