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–+ servings

Eggless Buttery Pound Cake

This eggless buttery pound cake is rich, tender, and wonderfully simple. It is a comforting classic worth sharing at any gathering.
Eggless Buttery Pound Cake
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 slices
Calories 384 kcal
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Equipment

  • 9x5-inch loaf pan

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Serving: 1servingCalories: 384kcalCarbohydrates: 49gProtein: 4gFat: 19g
Course Dessert
Cuisine American
Keyword eggless, loaf cake, pound cake
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