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Easy Eggless Vanilla Pound Cake | Mommy's Home Cookng

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, easy, eggfree, Eggless, pound, recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 580kcal


  • 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 (500 g) full-fat sour cream
  • ¾ cup (180 ml) milk (I used 2%)
  • 2 teaspoons pure vanilla extract


  • 2 cups (240 g) confectioners' sugar
  • 3-4 tablespoons (45-60ml) milk


  • Preheat oven to 350º F (180º C). 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, 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 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.

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.


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 cream of tartar is not available in your area, you can substitute for  1 teaspoon lemon juice or white vinegar. Keep in mind that this might affect the texture of the pound cake. 
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.
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.
  • Make sure to generously spray the pan with baking spray with flour.
  • Don't let the cake cool in the pan too long because this will cause the cake to be damp and stick to the pan.
Before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.
 Did you make this recipe? Don't forget to give it a star rating below!
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.


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