Easy Eggless Vanilla Pound Cake

Step 1

Preheat oven to 350º F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.

Step 2

In a large bowl, sift flour, baking powder, and cream of tartar. Add salt and mix to combine. Set aside.

Step 3

In a large bowl, beat the sugar and butter until creamy and pale on medium-high speed. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add sour cream, milk, and vanilla and continue beating to combine.

Step 4

Reduce speed to low and add the flour. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well incorporated. Beat just until combine. Do not overmix this batter.

Step 5

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.

Step 6

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.

Step 7

Glaze: whisk confectioners' sugar and 3 tablespoons of milk together. Add extra milk, 1 tablespoon at the time, as needed.

Step 8

Drizzle glaze over cake, sprinkle with your favorite sprinkles, if desired, and serve.