Pound Cake How To Make Pound Cake

About Pound Cake

Classic pound cake is made with a standard combination of one pound each of butter, flour, sugar and eggs. For this eggless recipe I use sweetened condensed milk and my tried-and-true hot milk cake method: This includes whisking in hot melted butter and warm milk while making the batter. Using the warm ingredients with the sweetened condensed milk mimics the rise you get making traditional cakes with eggs. The result is a pound cake that is wonderfully tender and dense, with a silky and almost fluffy texture. It has a mildly sweet, slightly milky flavor that is irresistible – no frosting needed! And while pound cakes are usually made with all-purpose flour, I prefer to use whole wheat flour in this recipe. The taste is a bit earthier, which I love, but is balanced by the sweetness of the condensed milk and sugar. Furthermore, whole wheat flour is a healthier option than refined all purpose flour, so you can really enjoy this treat! Baking has long been a passion of mine. I am particularly fond of eggless cakes made with whole wheat flour, which tend to be slightly healthier. Getting the right rise and perfect texture without eggs can be a tad difficult if not done properly. Over the years I have tested and tried many different techniques, and can confidently say my eggless cake recipes are nearly foolproof to make and delicious to enjoy! Some of my baking successes that are completely eggless and made with whole wheat flour include:

Chocolate CakeBanana BreadWheat CakeMango Cake

This eggless pound cake recipe is one of my favorite cakes to make for an afternoon snack or healthy(ish) dessert. The cake is easy to make in just an hour from scratch, and is so tasty that it doesn’t even need any icing or frosting!

How to make Pound Cake

Make the Batter

1. First grease a loaf pan measuring 8.5 x 4.5 x 2.5 inches with oil or butter. You can also use a round pan of 7 or 7.5 inches diameter. Preheat the oven at 180 degrees celsius/350 degrees Fahrenheit 15 minutes before you start baking. For baking in the convection mode of the microwave oven, use 170 degrees celsius/330 degrees fahrenheit as the preheat temperature. 2. Sieve 1.5 cups whole wheat flour (180 grams), 1 teaspoon baking powder and ½ teaspoon baking soda in a plate or tray.
2. Place the sifted flour mixture aside.
3. Melt 200 grams unsalted butter in a pan on a low heat. The quantity in cups for the melted unsalted butter is ½ cup. The butter before melting can be cold or solid.
4. Once the butter has melted, remove the pan from the stovetop and place it on the countertop. To the melted butter, add 200 grams sweetened condensed milk or about half a can of 14 oz/397 or 400 grams of condensed milk. The sweetened condensed milk can be cold or at room temperature.
5. With a wired whisk, stir and mix very well. You can also use a hand mixer or electric mixer to mix the liquid ingredients.
6. The whole mixture should be homogeneous and even.
7. Then add ½ cup warm milk. You can warm the milk in a small pan on the stovetop or in the microwave.
8. Next add ¼ cup sugar.
9. Begin to stir again with a wired whisk.
10. Stir till the sugar is dissolved completely. The warm milk helps in dissolving the sugar.
11. Add 1 teaspoon vanilla extract or powder or scraped vanilla bean.
12. Add the dry ingredients to the wet ingredients.
13. With a wired whisk mix lightly and with light hands. Avoid using too much pressure from your hand while mixing.
14. Mix evenly. After mixing, if there are tiny small lumps in the batter, then its fine. Don’t overdo the mixing or else the cake would become dense.

Bake Eggless Pound Cake

16. Pour batter in the prepared pan. Shake the pan lightly to even the batter.
17. Bake in a preheated oven at 180 degrees Celsius/350 degrees Fahrenheit till you see cracks from top and a golden color. If the top starts to get browned, then cover with foil or parchment paper and continue to bake. After 20 minutes of baking, I covered the top with a foil and then continued to bake. In my oven, this pound cake gets browned faster from the top, so do cover the top after 15 or 20 minutes of baking. It took me 50 minutes to bake this cake at 180 degrees celsius. Depending on the temperature conditions in your oven, it make take less or more time. The final check is a golden crust and a toothpick or wooden skewer coming out clean. For baking pound cake in the convection mode of a microwave oven, use the temperature of 170 degrees Celsius/330 degrees Fahrenheit. Again the baking time will vary in the convection mode of your microwave oven.

Cooling and Serving

18. Place the loaf pan on a wire rack to cool. When the cake becomes warm or cools, remove it from the pan. Here’s a photo of the bottom of the cake.
19. Once cooled, serve the eggless pound cake with milk, 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. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Easy Banana Cake Recipe (Eggless, Vegan & Whole Wheat) Eggless Vanilla Cake Recipe (Soft and Moist) Eggless Black Forest Cake Recipe (Whole Wheat) Mawa Cake (Eggless & Whole Wheat) This pound cake post from the archives, first published on February 2015 has been republished and updated on 12 November 2021.

title: “Pound Cake How To Make Pound Cake " ShowToc: true date: “2024-09-08” author: “Bertha Tallerico”

About Pound Cake

Classic pound cake is made with a standard combination of one pound each of butter, flour, sugar and eggs. For this eggless recipe I use sweetened condensed milk and my tried-and-true hot milk cake method: This includes whisking in hot melted butter and warm milk while making the batter. Using the warm ingredients with the sweetened condensed milk mimics the rise you get making traditional cakes with eggs. The result is a pound cake that is wonderfully tender and dense, with a silky and almost fluffy texture. It has a mildly sweet, slightly milky flavor that is irresistible – no frosting needed! And while pound cakes are usually made with all-purpose flour, I prefer to use whole wheat flour in this recipe. The taste is a bit earthier, which I love, but is balanced by the sweetness of the condensed milk and sugar. Furthermore, whole wheat flour is a healthier option than refined all purpose flour, so you can really enjoy this treat! Baking has long been a passion of mine. I am particularly fond of eggless cakes made with whole wheat flour, which tend to be slightly healthier. Getting the right rise and perfect texture without eggs can be a tad difficult if not done properly. Over the years I have tested and tried many different techniques, and can confidently say my eggless cake recipes are nearly foolproof to make and delicious to enjoy! Some of my baking successes that are completely eggless and made with whole wheat flour include:

Chocolate CakeBanana BreadWheat CakeMango Cake

This eggless pound cake recipe is one of my favorite cakes to make for an afternoon snack or healthy(ish) dessert. The cake is easy to make in just an hour from scratch, and is so tasty that it doesn’t even need any icing or frosting!

How to make Pound Cake

Make the Batter

1. First grease a loaf pan measuring 8.5 x 4.5 x 2.5 inches with oil or butter. You can also use a round pan of 7 or 7.5 inches diameter. Preheat the oven at 180 degrees celsius/350 degrees Fahrenheit 15 minutes before you start baking. For baking in the convection mode of the microwave oven, use 170 degrees celsius/330 degrees fahrenheit as the preheat temperature. 2. Sieve 1.5 cups whole wheat flour (180 grams), 1 teaspoon baking powder and ½ teaspoon baking soda in a plate or tray.
2. Place the sifted flour mixture aside.
3. Melt 200 grams unsalted butter in a pan on a low heat. The quantity in cups for the melted unsalted butter is ½ cup. The butter before melting can be cold or solid.
4. Once the butter has melted, remove the pan from the stovetop and place it on the countertop. To the melted butter, add 200 grams sweetened condensed milk or about half a can of 14 oz/397 or 400 grams of condensed milk. The sweetened condensed milk can be cold or at room temperature.
5. With a wired whisk, stir and mix very well. You can also use a hand mixer or electric mixer to mix the liquid ingredients.
6. The whole mixture should be homogeneous and even.
7. Then add ½ cup warm milk. You can warm the milk in a small pan on the stovetop or in the microwave.
8. Next add ¼ cup sugar.
9. Begin to stir again with a wired whisk.
10. Stir till the sugar is dissolved completely. The warm milk helps in dissolving the sugar.
11. Add 1 teaspoon vanilla extract or powder or scraped vanilla bean.
12. Add the dry ingredients to the wet ingredients.
13. With a wired whisk mix lightly and with light hands. Avoid using too much pressure from your hand while mixing.
14. Mix evenly. After mixing, if there are tiny small lumps in the batter, then its fine. Don’t overdo the mixing or else the cake would become dense.

Bake Eggless Pound Cake

16. Pour batter in the prepared pan. Shake the pan lightly to even the batter.
17. Bake in a preheated oven at 180 degrees Celsius/350 degrees Fahrenheit till you see cracks from top and a golden color. If the top starts to get browned, then cover with foil or parchment paper and continue to bake. After 20 minutes of baking, I covered the top with a foil and then continued to bake. In my oven, this pound cake gets browned faster from the top, so do cover the top after 15 or 20 minutes of baking. It took me 50 minutes to bake this cake at 180 degrees celsius. Depending on the temperature conditions in your oven, it make take less or more time. The final check is a golden crust and a toothpick or wooden skewer coming out clean. For baking pound cake in the convection mode of a microwave oven, use the temperature of 170 degrees Celsius/330 degrees Fahrenheit. Again the baking time will vary in the convection mode of your microwave oven.

Cooling and Serving

18. Place the loaf pan on a wire rack to cool. When the cake becomes warm or cools, remove it from the pan. Here’s a photo of the bottom of the cake.
19. Once cooled, serve the eggless pound cake with milk, 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. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Easy Banana Cake Recipe (Eggless, Vegan & Whole Wheat) Eggless Vanilla Cake Recipe (Soft and Moist) Eggless Black Forest Cake Recipe (Whole Wheat) Mawa Cake (Eggless & Whole Wheat) This pound cake post from the archives, first published on February 2015 has been republished and updated on 12 November 2021.