A good pound cake is one of those simple bakes that never goes out of style. It has a soft, buttery crumb and a rich flavor that works any time of day.
This version is completely eggless, so it’s perfect for anyone who avoids eggs or simply ran out of them. You won’t miss them at all.
Instead of eggs, I use plain yogurt to keep the cake moist and tender. It does the job really well and adds a little extra softness too.
The batter comes together in one bowl and doesn’t need any fancy tools. Just take your time with the creaming step and the rest is easy.
Serve it plain with a cup of tea or coffee, or add a little glaze on top if you want something extra. Either way, it’s a cake you’ll want to make again.
Why You’ll Love It
Rich Buttery Flavor – Creamed butter gives every slice a rich, buttery flavor and a soft, tender crumb.
Moist and Tender – Yogurt and milk keep the cake moist while adding a gentle tang that balances the sweetness.
Delicate Fine Crumb – Cornstarch helps create the close, delicate crumb that makes pound cake so satisfying.
Beautiful Golden Top – A slow bake at 325°F helps the loaf develop a beautiful golden top and even texture.
Ingredient List
- 1 3/4 cups All Purpose Flour
- 2 tbsp Cornstarch
- 1 1/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 3/4 cup Unsalted Butter, softened
- 1 cup Sugar
- 3/4 cup Plain Yogurt, room temperature
- 1/4 cup Milk, room temperature
- 2 tsp Vanilla Extract
Directions
Step 1
Preheat your oven to 325°F. Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.
Step 2
In a bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
Step 3
In a large bowl, beat the butter and sugar for 4-5 minutes until very pale and fluffy. This creaming step creates the lift, so do not rush it.
Step 4
Beat in the yogurt and vanilla until combined. The mixture may look slightly curdled, and that is completely normal.
Step 5
Add the dry ingredients in two additions, alternating with the milk, mixing on low just until no flour streaks remain.
Step 6
Spread the batter into the pan and bake for 55-65 minutes, until a toothpick comes out clean. Tent loosely with foil after 40 minutes if the top is browning too fast.
Step 7
Cool in the pan for 15 minutes, then lift out and cool completely on a rack before slicing.
Tips
Measure The Flour Carefully
Fluff the flour in its container, spoon it into your measuring cup, and level it with a straight edge. Scooping directly from the bag can pack in extra flour and make this pound cake dry.
Use the same careful method for the cornstarch, then whisk both with the other dry ingredients so the cornstarch is spread evenly throughout the batter.
Use Room Temperature Ingredients
Set out the butter, yogurt, and milk before you start mixing. Room temperature ingredients blend more smoothly and help the batter stay even.
Cold yogurt or milk can make the softened butter firm up into small pieces, which may leave the cake with an uneven texture.
Cream The Butter And Sugar Fully
Beat the softened butter and sugar for the full 4 to 5 minutes, scraping the bowl once or twice. The mixture should look very pale, fluffy, and noticeably lighter than when you started.
Make sure the butter is soft enough to press easily but not melted or greasy. Melted butter cannot hold the same air during mixing, so the cake may turn out heavier.
Try These Next
- Eggless Spiced Carrot Cake
- Eggless Super Moist Banana Bread
- Eggless Vanilla Birthday Cake
- Eggless Zesty & Tangy Lemon Curd
Questions You Might Have
Why does the butter and sugar need to be beaten for 4 to 5 minutes?
Beating the softened butter and sugar until very pale and fluffy adds air to the batter, which helps this eggless pound cake rise and stay light.
If this step is rushed, the cake may turn out denser, so use softened butter and beat it fully before adding the yogurt.
Eggless Buttery Pound Cake
Ingredients
Equipment
Method
- Preheat your oven to 325°F. Grease a 9x5 inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.
- In a bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar for 4-5 minutes until very pale and fluffy. This creaming step creates the lift, so do not rush it.
- Beat in the yogurt and vanilla until combined. The mixture may look slightly curdled, and that is completely normal.
- Add the dry ingredients in two additions, alternating with the milk, mixing on low just until no flour streaks remain.
- Spread the batter into the pan and bake for 55-65 minutes, until a toothpick comes out clean. Tent loosely with foil after 40 minutes if the top is browning too fast.
- Cool in the pan for 15 minutes, then lift out and cool completely on a rack before slicing.