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

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 580kcal

Author Oriana Romero

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

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.

Notes

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: Let the eggless pound 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.

Cream of Tartar: For best results, I highly recommend following the recipe exactly. However, if the cream of tartar is not available in your area, you can substitute it for 1 teaspoon of lemon juice or white vinegar. Keep in mind that this might affect the texture of the pound cake.

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.

Before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.

If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.

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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition