Eggless Pound Cake Recipe (Pound Cake)

Eggless cashew pound cake is a soft, buttery cake made without eggs and it comes together beautifully with just a handful of basic ingredients. Every slice gives you that rich, nutty flavour and you can enjoy this treat any time of the day. Whether you’re serving it with a cup of tea as an evening snack or as a simple dessert with a dollop of whipped cream, this pound cake will absolutely become your family’s favorite. 

Pound Cake

Simple and easy cakes is what i love a lot. The cake with no cream, the cake which can be had with a cup of chai or milk is my favourite. I have shared many cakes like that before, this is one of my favourite among that.

I have already made a pound cake recipe, It is a chocolate chip pound cake. It has eggs in it plus it is really old post. So i wanted to make an eggless version of the basic pound cake recipe. When i searched in google. I came across many recipes, but all those recipes had either milkmaid or some other ingredients. 

About Eggless Pound Cake

I had been wanting to bake a bakery style pound cake for a long time, especially an eggless version. When I found a recipe that used milk powder, I decided to give it a try and to my surprise, it turned out even better than the bakery cakes I used to buy. 

This recipe is completely egg-free and very easy to prepare at home with basic ingredients. You only need cashews, all purpose flour, milk, yogurt, sugar and butter. Mix everything, bake it and you’ll have a lovely nutty cake to serve. And if you’re not in the mood to bake anything fancy, this fluffy cashew pound cake is a great choice. With its crunchy golden nuts on top, and soft tender crumb inside, it makes a warm, comforting snack that will brighten up your anytime of the day. 

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This soft, buttery eggless cashew pound cake is a wonderful treat for the upcoming Christmas and new year celebrations. It is so rich, simple to prepare and perfect for special occasions. 

But i came across one recipe which used milk powder. So i thought of giving it a shot because i have never used milk powder in my baking recipes. The result is just perfect got the most soft, fluffy, moist cake ever. I am sure that this recipe is going to be a keeper.

I made this cake and when i sliced and tasted it. It was so yummy couldn’t stop with just one slice. Sure you all will love it, so give it a shot and let me know how it turned out for you.

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Ingredients

All Purpose Flour / Maida / Plain Flour : Plain flour is also known as all purpose flour. I have used this flour for making this eggless pound cake. Measure and sieve the flour to achieve a soft, tender cake. For a healthier version, swap it for whole wheat flour. 

Sugar : I have added ¾ cup of regular white sugar for the perfect sweetness. You can also add 1 cup for extra sweetness. Or else substitute with other sweeteners of your choice like brown sugar, coconut sugar, or condensed milk. 

Milk Powder : Milk powder is added for the extra rich, creamy and milky flavour. It also helps to achieve the bakery style taste and texture. 

Vanilla Essence : This essence provides the sweet and warm flavour to the cake. 

Unsalted Soft Butter : Use a good quality unsalted butter to achieve a soft, buttery and delicious cake. The butter should be kept at room temperature an hour before making. 

Leavening agents : Both baking powder and baking soda are used to ensure the cake rises evenly. These make the cake soft and fluffy. 

Thick Unsour Curd / Greek Yogurt : Yogurt acts as an egg replacer. This helps to bind the cake and makes it so soft and moist. Use good quality full fat plain or flavoured yogurt. 

Milk : Milk added to adjust the consistency of the batter. Use full fat milk or for non dairy options, use almond milk, soy milk or cashew milk.

Expert Tips

Room temperature : Keep the butter, milk, yogurt at room temperature an hour before making. So that the batter mixes smoothly and the cake bakes evenly. 

Mixing secret : Measure and sieve the dry ingredients together like flour, milk powder, baking powder and baking soda in a bowl. Start by adding half of this mixture to the wet mix, and gently fold it in. Once it is mixed well, add rest of the flour to the wet mix and fold again using a spatula. Mix until everything is combined, as this makes the cake soft and tender. 

Avoid over mixing : Over mixing the batter may lead to a tough and dense cake. 

Lining the pan : Line the loaf pan or baking tray with parchment paper to easily pull off the cake later. 

Flavour enhancer : Add a pinch of nutmeg or cinnamon powder into the batter for a warm aroma. 

Cool completely : Always completely cool the cake before slicing and storing. 

Storage & Serving

Store this buttery soft pound cake in an airtight container and it stays fresh at room temperature for 3 to 5 days. For longer storage, refrigerate the cake for 1 to 2 weeks. Before serving, bring the cake to room temperature or warm them using a microwave oven. 

Serve this delicious cashew pound cake with a hot cup of tea or coffee as an evening snack. It can be enjoyed as dessert with a dollop of whipped cream or with an ice cream scoop. 

FAQ 

Q. What can I use or add instead of milk powder ? 

Instead of milk powder, you can add full fat cream milk and also avoid adding water. To get the rich, creamy milk flavour add sweetened condensed milk. And remember when adding condensed milk, adjust the sugar quantity accordingly. 

Q. Can I add other nuts instead of cashews ? 

Yes, you can add any nuts of your choice like chopped almond, walnut, pistachio or pecan and these will give the cake a rich, nutty flavour. 

Q. Why is my pound cake dense ? 

Overmixing the batter or adding too much flour will make the cake dense. To avoid this, measure and add the ingredients and mix them gently. 

Step by Step Pictures

Take all your ingredients

Prepare a loaf pan. Grease with oil or butter and sprinkle flour all over it.

Start by mixing up the wet ingredients..Take milk in a jug

Add in thick yogurt / curd

Add in water

mix well and set aside

Take flour in a sifter

Add in milk powder

Add in baking powder

baking soda

Sieve it well

Take butter in a bowl

Add in sugar

Now add a good amount of vanilla

use a electric beater to cream this well

Cream till it is fluffy

Add in half of the flour mix

Add in all the wet ingredients

fold gently

Add in the remaining of flour mix

fold gently

pour the batter in the prepared pan

now take some cashews

chop them roughly

sprinkle all over the top

baked to perfection

enjoy

 

📖 Recipe Card

Pound Cake Recipe | Eggless Pound Cake Recipe

Eggless Pound Cake which has butter, sugar and cashews. The cake is dense and moist with rich in butter flavour. Cashew pound cake with step by step pictures.

Prep Time 10 minutes mins

Cook Time 45 minutes mins

0 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American, German

Servings 10 servings

Calories 302 kcal

Equipment

• standard loaf pan

• OTG or Oven

Ingredients  

1x2x3x

• 1¾ cup All Purpose Flour 210 grams
• ¾ cup Granulated Sugar 150 grams
• ¾ cup Dry Milk Powder 100 grams
• 1 teaspoon Vanilla Extract
• ½ cup Unsalted Soft Butter 110 grams
• 1 teaspoon Baking Soda
• 2 teaspoon Baking Powder
• ½ cup Plain Yogurt (greek yogurt) 120 ml
• ½ cup Full Fat Milk 120 ml
• ½ cup Water 120 ml
• ½ cup Cashews chopped

Instructions 

• Preheat oven to 160 degree C. Take a loaf pan and butter it really well, sprinkle with flour and coat on all sides. Tap of the excess flour and set aside.

• Take milk, water, curd in a jug and mix well.

• Take flour, milk powder, baking soda, baking powder in a sifter and sieve well. Set aside.

• Now take butter, sugar and vanilla in a bowl and use a electric beater and beat till creamy.

• Add in half of the flour mix, all the milk mix and fold gently. Add the remaining flour and fold gently.

• Pour this entire batter in the loaf pan and sprinkle with cashews.

• Bake this in preheated oven for 40 mins.

• Remove from oven and let it cool for 15 mins.

• Now remove from tin and cool. Slice and serve.

Video

Nutrition

Serving: 1servingsCalories: 302kcalCarbohydrates: 39gProtein: 8gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 28mgSodium: 254mgPotassium: 263mgFiber: 1gSugar: 21gVitamin A: 500IUVitamin C: 1mgCalcium: 195mgIron: 2mg

Keyword eggless baking, pound cake

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