eggless pound cake

This is an easy eggless pound cake made with whole wheat flour, sweetened condensed milk, unsalted butter, milk and sugar. Serve as a sweet snack or dessert.

Pound Cake

whole wheat flour (- 180 grams)

baking powder

baking soda

vanilla powder

Butter (unsalted, melted or about ½ cup melted butter)

sweetened condensed milk (or half a can of 14 oz/397

milk

sugar (- 40 grams)

First grease a loaf pan measuring 8.5 x 4.5 x 2.5 with oil or butter. You can also use a round pan of 7 or 7.5 inches diameter.&nbsp;

Preheat the oven at 180 degrees Celsius/356 degrees Fahrenheit for 15 minutes before you start baking. 

Use 170 degrees Celsius as the preheat temperature, if baking in the convection mode of the microwave oven.

Preparation

Sieve whole wheat flour, baking powder and baking soda in a plate or tray. Keep aside.

Melt butter in a pan.

Once the butter has melted, place the pan on the countertop. To the melted butter, add sweetened condensed milk.

With a wired whisk, stir and mix very well. The whole mixture should be homogeneous and even.

Then add warm milk. You can warm the milk in a small pan on the stove top or in the microwave.

Next add sugar and begin to stir with a wired whisk, till the sugar is dissolved completely.

Add vanilla extract or powder or scraped vanilla bean.

Add all sieved dry ingredients to the wet ingredients.

With a wired whisk mix lightly and with light hands. Don't use pressure from your hands while mixing. Mix evenly. If there are tiny small lumps in the batter, then its fine.

Pour the cake batter in the prepared pan.

Making batter

Bake in a preheated oven at 180 degrees Celsius/356 degrees Fahrenheit till you see cracks from top and a golden color. If top crust starts to get browned, then cover with foil or parchment paper and continue to bake. 

It took me 50 minutes to bake this cake at 180 degrees Celsius/356 degrees Fahrenheit. Depending on the temperature conditions in your oven, it may take less or more time. 

The final check is a golden crust and a tooth pick or wooden skewer coming out clean.&nbsp;

For baking in the convection mode of a microwave oven, use the temperature of 170 degrees Celsius. Again the baking time will vary in the convection mode of your microwave oven.

Place the loaf pan to cool on a wired rack. When the cake becomes warm or cools, remove it from the pan.

Slice and serve the pound cake with milk or tea or coffee. You can also keep the cake covered in a box and refrigerate. 

This cake stays good for 4 to 5 days in the fridge. The recipe makes one loaf.

Baking pound cake

https://content.jwplatform.com/videos/CClFxVBB.mp4

Easy Pound cake made egg free and with whole wheat flour. Serve this eggless pound cake as sweet snack or dessert.

Treat yourself to a slice of bright, rich, and moist Vegan Pound Cake with Lemon. It&#039;s dense, buttery, soft and easy to make! No one will believe it&#039;s vegan.

Vegan Pound Cake with Lemon

vegan butter, softened to room temperature

sugar

lemon zest

lemon extract

vanilla extract

all purpose flour

salt

vegan butter

lemon juice

Preheat the oven to 350 degrees F and grease a standard loaf pan (9x5 or 8 1/2x4 1/2).

In the bowl of a stand mixer using the paddle attachment or large bowl with an electric hand mixer, beat together the softened butter, sugar and lemon zest until fluffy and combined.

Add the lemon extract, vanilla extract and vegan sour cream. Mix until combined, scraping the bowl as needed. It will look curdled, but it will be fine.

Now add the flour, baking powder and salt to the bowl. Mix on low speed or stir with a large spoon until just combined, being careful not to over mix.

Pour into the prepared pan, place in the center rack of the oven and bake for 45-55 minutes, or until a toothpick comes out clean with no wet batter.

Cool in the pan for 30 minutes, then carefully remove the loaf from the pan and transfer to a cooling rack with parchment paper underneath it (to catch the glaze drippings).

Make the glaze: In a small bowl, whisk together the melted vegan butter, powdered sugar and lemon juice until smooth. Pour the glaze over the loaf and allow it to set for 30 minutes if possible before serving. Slice and enjoy!

Thank you, Nora. It's very tasty, great texture. I'm sure I'll be making it often.

I was looking for a recipe to use up a bunch of vanilla yogurt and this was amazing! I'm sorry, I know authors hate when people do this but I did make several changes: I used half the sugar, no lemon extract because I didn't have any and then I use unsweetened vanilla yogurt, I did not do any topping as it was sweet as is. this came together so easily, for some reason I thought poundcake was "tricky" but this was great, will be making again, thank you! &lt;3 baked for about an hour

Very good cake. Was gone in one day. Until now, I've never been able to find vegan pound cake! Wonderful recipe.

The most delicious pound cake for summer. I’ve made it 4 times and it’s absolutely amazing

Thanks for this beautiful recipe!! I subbed out all of the lemon and added peaches in the middle, it was awesome. Thanks again!!

Top 2 eggless pound cake recipes from across the web

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Vegan Pound Cake with Lemon

Top 2 eggless pound cake recipes from across the web

The most viewed eggless pound cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pound Cake

Vegan Pound Cake with Lemon

The most viewed eggless pound cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine