Eggless Cream Cheese Pound Cake

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!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings slices

Calories 439kcal

Author Oriana Romero

Equipment

Ingredients

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)

Instructions

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.

Notes

Store: The loaf can be 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: Wrap baked and cooled pound cake in 2 layers of plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Allow to thaw in the plastic wrap & foil overnight in the refrigerator, then bring to room temperature before slicing and serving.

Loaf Pan: Half all the ingredients. Pour the batter into a loaf pan. Bake at 350°F (163°C) for about 60 - 65 minutes. If you don't want half the ingredients, you will need two loaf pans.

Extra 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 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.

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