Easy Eggless Vanilla Pound Cake | Mommy's Home Cookng
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Easy Eggless Vanilla Pound Cake

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.
Course Dessert
Cuisine American
Keyword cake, eggfree, Eggless, pound
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 580kcal
Author Oriana Romero

Ingredients

  • 4 cups (560 gr) all-purpose flour (see notes)
  • 3 teaspoons baking powder
  • ½ teaspoon cream of tartar
  • ½ teaspoon kosher salt
  • 1 cup (250 gr) unsalted butter, softened
  • 2 cups (440 gr) granulated sugar
  • 2 cups (500 gr) full fat sour cream
  • ¾ cup (180 ml) milk (I used 2%)
  • 2 teaspoon pure vanilla extract

Glaze:

  • 2 cups (280 gr) confectioners' sugar
  • 3-4 tablespoons (45-60ml) milk

Instructions

  • Preheat oven to 350º F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
  • 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. 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.
  • 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 of the ingredients are well incorporated. Beat just until combine. Do not overmix this batter.
  • Pour the cake mixture into the prepared pans. 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.
  • Glaze: whisk confectioners' sugar and 3 tablespoons of milk together. Add extra milk, 1 tablespoon at the time, as needed.
  • Drizzle glaze over cake, sprinkle with your favorite sprinkles, if desired, and serve.

Notes

BEST SUBSTITUTION FOR AMERICAN ALL-PURPOSE FLOUR IN EUROPE
In my recent trip to Europe, I discovered that the flours are different from what we use to use in America. After several testing, I found that 405 type flour or extra fine is the best substitution for American all-purpose flour.
 
 
HOW TO SUBSTITUTE SOUR CREAM?
If sour cream is not available, you can substitute 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.
 
 
HOW DO YOU GET A CAKE OUT OF A BUNDT PAN?
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.  
 
 
LOOKING FOR MORE EGGLESS RECIPES?
 
 
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 580kcal | Carbohydrates: 87g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 62mg | Sodium: 140mg | Potassium: 250mg | Fiber: 1g | Sugar: 55g | Vitamin A: 725IU | Vitamin C: 0.3mg | Calcium: 118mg | Iron: 2.1mg