Eggless Vanilla Pound Cake | Vanilla Pound Cake with Condensed Milk
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!
Equipment
- 6" Bundt Pan/9"x4" Loaf Tin
- OTG/convection oven
- Hand Mixer/Whisk
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 1.5 cups All Purpose Flour/Maida
- ½ cup Condensed Milk
- ⅓ cup Unsalted Butter at room temperature
- ¼ cup Sugar
- ½ cup Warm Milk
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Vanilla Extract
- Extra Butter & Flour for greasing the pan
Instructions
- 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 unsalted 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.
- 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.
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.
InstagramMention @cookingfromheart or tag #cookingfromheart if you have tried this recipe!
YouTubeDo you enjoy short recipe videos? Subscribe to our YouTube channel to watch new videos!
