Eggless Vanilla Pound Cake
This Eggless Vanilla Pound Cake or Eggless Loaf Cake turned out to be the best cake I remember baking ever. It has the finest crumb, with melt in the mouth texture.
Ingredients
- 210 gms All Purpose Flour / Maida (1.75 cup)
- 150 gms Sugar 3/4 cup
- 100 gms Milk Powder 3/4 cup
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Vanilla Essence
- 100 gms Butter Unsalted & Soft
- 120 ml Curds thick and unsour /Greek Yogurt (1/2 cup)
- 120 ml Milk 1/2 cup
- 120 ml Water 1/2 cup
Instructions
For the Wet Ingredients:
- Keep the butter at room temperature until soft.
- Take the butter in a mixing bowl and using an electric beater, cream for 3 to 4 mins. Then add the sugar and continue creaming until both mixes well.
- Add curds, milk and beat for another 2 mins.
- Add vanilla essence and water, beat in for a min.
For the Dry Ingredients:
- Sift the flour with baking powder and baking soda, add the milk powder and gently mix well.
Mixing the batter together
- Add half of the dry ingredients to the bowl and beat till well mixed and creamy.
- Add the remaining flour and fold gently using a spatula.
Baking the Cake
- Take a loaf pan and butter it really well, sprinkle with flour and coat on all sides. Tap off the excess flour and set aside.
- Pour this entire batter in the loaf pan
- Preheat the oven at 170 C.
- I baked at 170 C for 40 mins, then at 155 C for 15 mins. Anytime after 35 mins, you can check if the center is done or not
- Remove from oven and let it cool for 15 mins.
- Now remove from tin and cool. Slice and serve.
Notes
The recipe I noted down was baked at 160 degree C for 40 mins.
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