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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.
Course Desserts, Snacks
Cuisine Fusion
Keyword Vanilla Pound Cake
By Cook Method Oven
Occasion Christmas, Holiday Special
By Diet Eggless, Kid Friendly
Dish Type Baked Snacks, Eggless Cakes
Author Srivalli

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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