Learn how to make Easy Eggless Vanilla Pound Cake recipe with step by step pictures. Light and airy Vanilla Pound Cake made with Condensed Milk and no eggs. Best as snack or with hot coffee/tea!

Making Eggless Vanilla Pound Cake has been on my list since forever. Almost a decade ago when I got my first oven, the first cake recipe I tried was this vanilla pound cake with condensed milk and I strictly followed the recipe from the little booklet that came along with the oven. I have made many cakes since but always wanted to make this plain vanilla cake and finally got around making it this December. Following the recipe of Cardamom Biscuits, this eggless pound cake made with condensed milk is a part of my Christmas & New Year recipe series this year.

Eggless Vanilla Pound Cake with Condensed Milk

Eggless cakes and their recipes are quite straight forward. We use a few different egg replacements like yogurt (most of my recipes use it) or fruit purees (banana is the best!) and in this recipe, we use condensed milk and milk. This is a butter-based cake although I prefer to make oil based eggless cakes as they are lighter and store better. Despite using butter, this cake is soft with a beautiful crumble and stores well in the fridge. It has a distinct milk flavor from using the condensed milk and tastes the best when served with hot coffee/tea.

Vanilla Pound Cake Ingredients

If you are unfamiliar with the history of pound cake, it is said that a pound each of flour, eggs, butter and sugar are added into making the batter and hence the name. All it takes is a few ingredients and the process is quite straight forward. And since this is an eggless version of pound cake, we use a couple of extra ingredients.

Flour – I used all-purpose flour/maida to make this cake but it can be replaced 50% to 100% with whole wheat flour. The color and texture of the cake will differ when whole wheat flour is used and making it with maida will yield a lighter cake.

Butter – although oil can be used to make pound cake, adding butter yields a rich and delicious cake.

Condensed Milk & Sugar – we use both condensed milk and sugar in this recipe. Depending on the sweetness preferred, the quantity of both these ingredients can be increased. My cake is mildly sweet and we like it that way with our tea/coffee.

Warm Milk – the only liquid ingredient we add in this cake and quantity determines how crumbly or light the cake is.

Vanilla Extract – use the best vanilla for a flavorful pound cake.

Tips & Important Notes to make Perfect Eggless Vanilla Pound Cake

This eggless vanilla pound cake is straight forward and beginner friendly. Below are some points to take note of for best results.

Make sure all the ingredients are at room temperature.
I used my hand mixer to make the cake batter and for a butter-based cake, it is quite alright. Don’t overbeat the batter and just make sure it is evenly mixed.
It is important to grease and flour the baking pan to take the cake out easily. I used my bundt cake pan which makes it difficult to line it. If you are using a loaf tin, it is easier to line it with parchment paper.
Because we use milk and condensed milk, the cake gets golden brown. But if you notice it changing color soon, cover the top with aluminum foil.
Baking times different based on the oven brand, size and internal temperature. Keep a close eye after half time to remove the cake at the right time. When you insert a tester, say a skewer it should come out clean without any crumbs.

Variations

I sprinkled some icing sugar on top for the holiday festivity. It is best just as plain too. Alternatively, you can make a simple icing by mixing 2 tablespoon of icing sugar with a teaspoon of milk and pour it over the top.

Storing & Serving Suggestions

The cake should be stored in an airtight container in fridge and it stays fresh for about a week or so. It can get slightly rigid when cold because of the butter but it gets soft on coming to room temperature. This cake is also ideal for carving/making different shapes as it can hold its shape really well. If freezing, wrap it tightly in foil and thaw it before serving. Serve a slice of the cake with hot coffee or tea!

Check out other Eggless cakes and pastries

Eggless Rose Pistachio Cake
Eggless Basbousa
Eggless Honey Cake
Eggless Upside Down Peach Cake
Eggless Whole Wheat Carrot Walnut Cake
Eggless Christmas Fruit Cake

Eggless Vanilla Pound Cake Recipe with Step by Step Pictures

Grease the 6” bundt pan with butter generously.

Dust it with some all purpose flour and tap it around the edges to coat it evenly with flour. Invert it and gently tap again to remove any extra flour. Meanwhile, preheat the oven at 180°C for 20mins.

In a mixing bowl add 1.5 cups all-purpose flour/maida along with 1 teaspoon baking powder and ½ teaspoon baking soda. Sieve once to mix it all well. Set aside.

In another mixing bowl add ⅓ cup butter at room temperature, ½ cup condensed milk and ¼ cup sugar.

Beat it using a hand mixer or stand-up mixer until it is creamy. It is okay if the sugar has not completely dissolved.

Now add ½ cup warm milk. Beat again for 1-2 mins.

Next add 1 teaspoon vanilla extract. Beat again for a min. By now all the sugar must be dissolved.

Divide the dry mixture into 3 parts and add 1 part to the wet mixture.

Beat on lowest speed for a minute. Add another part of the dry mixture. Beat again for a minute and repeat the process for the last part of the flour mixture.

Scrap the edges using a silicon spatula and bring the batter together.

Quickly transfer it to the greased and dusted bundt pan. Tap it gently to remove any air bubbles and even out the top. The batter should be filled to about half and not more than that as it is expected to raise during the bake.

Bake at 180°C for 35-40mins until the top is golden brown and the tester comes out clean.

Rest it for 5 mins and gently unmould the cake. Invert it onto a wire rack and cool down completely.

Cut into slices of desired size and serve with hot coffee/tea. Store in an airtight container in fridge for upto a week.

Recipe Notes

Increase the amount of the sugar to ⅓ cup or condensed milk to ¾ cup if you prefer a sweeter cake.
The same recipe can be baked in a 9”x4” loaf pan.

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I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

Eggless Vanilla Pound Cake | Vanilla Pound Cake with Condensed Milk