Pound Cake Recipe Without Eggs (Pound Cake)

Eggless cashew pound cake is a soft, buttery cake made without eggs and made beautifully with just a few basic ingredients. Each slice gives you a rich and nutty taste and you can enjoy this treat any time of the day. Whether you serve it with a cup of tea as an evening snack or as a simple dessert with a dollop of whipped cream, this pound cake is sure to become your family’s favorite.

Pound Cake

Simple and easy cakes are what I really love. Creamless cakes, cakes that can be enjoyed with a cup of chai or milk are my favorite. I have shared many such cakes before, this is one of my favorites among them.

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I’ve made a pound cake recipe, namely chocolate chip pound cake. It had eggs in it and it was a very old post. So I wanted to make an eggless version of the basic pound cake recipe. When I search on Google. I found many recipes, but they all contained milkmaid or other ingredients.

About Eggless Pound Cake

I’ve been wanting to make a bakery-style pound cake, especially an eggless version. When I came across a recipe that used powdered milk, I decided to try it and to my surprise, it turned out to be tastier than the shortbread cookies I usually buy.

This recipe is completely egg free and very easy to make at home with basic ingredients. You only need cashews, all-purpose flour, milk, yogurt, sugar and butter. Mix it all together, bake and you have a delicious nut cake to serve. And if you’re not in the mood to make something fancy, these fluffy cashew cookies are the perfect choice. With its crunchy golden nuts on top, and soft crumbs inside, it’s a warm and comforting snack that will brighten you up any time of the day.

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This soft and buttery eggless cashew pound cake is a wonderful treat for the upcoming Christmas and New Year celebrations. It is very rich, easy to prepare and perfect for special occasions.

But I found one recipe that uses powdered milk. So I thought to try it because I have never used powdered milk in my cake recipes. The results are perfect for the softest, most tender and moist cake ever. I’m sure this recipe will be kept.

I made this cake and when I sliced ​​it and tasted it. It tastes so delicious, can’t stop with just one piece. Of course you all will love it, so give it a try and let me know how it goes for you.

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Ingredients

All Purpose Flour / Maida / Regular Flour: Wheat flour is also called all-purpose flour. I have used this flour to make this eggless pound cake. Measure and sift the flour to get a soft and tender cake. For a healthier version, swap it for whole wheat flour.

Sugar: I’ve added ¾ cup regular white sugar for the perfect sweetness. You can also add 1 cup for added sweetness. Or replace it with another sweetener of your choice such as brown sugar, coconut sugar, or sweetened condensed milk.

Milk powder : Powdered milk is added for an extra rich, creamy, milky taste. It also helps achieve a bread style taste and texture.

Vanilla Essence: This essence gives the cake a sweet and warm taste.

Unsalted Soft Butter: Use good quality unsalted butter for soft, buttery, delicious cookies. The butter should be kept at room temperature one hour before making.

Leavening agent: Both baking powder and baking soda are used to ensure the cake rises evenly. This makes the cake soft and fluffy.

Thick Non-Acid Curd / Greek Yogurt : Yogurt acts as an egg substitute. This helps bind the cake and makes it soft and moist. Use good quality full-fat plain or flavored yogurt.

Milk : Milk is added to adjust the consistency of the dough. Use full-fat milk or for a non-dairy option, use almond milk, soy milk, or cashew milk.

Expert Tips

Room temperature: Store butter, milk, yogurt at room temperature one hour before making. So that the dough is mixed evenly and the cake cooks evenly.

Mixing secrets: Measure and sift dry ingredients such as flour, milk powder, baking powder and baking soda into a bowl. Start by adding half of the mixture to the wet mixture, and fold gently. Once mixed well, add the remaining flour to the wet mixture and fold again using a spatula. Stir until everything is combined, as this makes the cake soft and tender.

Avoid over-mixing: Overmixing the batter can result in a tough, dense cake.

Lining the baking dish: Line a baking sheet or baking sheet with parchment paper so that the cake is easy to remove later.

Flavor enhancer: Add a pinch of nutmeg or cinnamon powder to the mixture for a warm aroma.

Completely cool: Always cool cake completely before slicing and storing.

Storage & Serving

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

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

General Questions

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

As a substitute for powdered milk, you can add full fat cream milk and also avoid adding water. To get a rich, creamy milk taste, add sweetened condensed milk. And remember when adding sweetened condensed milk, adjust the amount of sugar.

Q. Can I add other nuts besides cashews?

Yes, you can add any nuts of your choice like chopped almonds, walnuts, pistachios or pecans and this will give a nutty and rich taste to the cake.

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 stir gently.

Step by Step Images

📖 Recipe Card

If you have any questions that are not covered in this post and if you need help, leave me a comment or send me an email @[email protected] and I will help as soon as possible.

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