eggless pound cake recipe
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4.9 from 19 votes

Pound Cake

This is an easy to prepare eggless pound cake made with whole wheat flour, sweetened condensed milk, unsalted butter, milk and sugar.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: desserts
Cuisine: world
Servings: 1 loaf
Author: Dassana Amit

Ingredients

  • 1.5 cups whole wheat flour or 180 grams
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla powder or extract or scraped vanilla bean
  • 200 grams unsalted butter, melted or about ½ cup melted butter
  • 200 grams sweetened condensed milk or ¾ cup sweetened condensed milk
  • ½ cup warm milk or 125 ml warm milk
  • ¼ cup sugar or 40 grams sugar

Instructions

preparation

  • First grease a loaf pan measuring 8.5 x 4.5 x 2.5 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 15 minutes before you start baking. 
  • Use 170 degrees celsius as the preheat temperature, for baking in the convection mode of the microwave oven.

making pound cake batter

  • Sieve whole wheat flour, baking powder and baking soda in a plate or tray. Keep aside.
  • Melt butter in a pan.
  • Once the butter has melted, keep the pan down. To the melted butter, add sweetened condensed milk.
  • With a wired whisk, stir and mix very well. The whole mixture should be homogeneous and even.
  • Then add warm milk. You can warm the milk in a small pan on the stove top or in the microwave.
  • Next add sugar and begin to stir with a wired whisk, till the sugar is dissolved completely.
  • Add vanilla extract or powder or scraped vanilla bean.
  • Add all sieved dry ingredients to the wet ingredients.
  • With a wired whisk mix lightly and with light hands. Don't use pressure from your hands while mixing. Mix evenly. If there are tiny small lumps in the batter, then its fine.
  • Pour the cake batter in the prepared pan.

making pound cake

  • Bake in a preheated oven at 180 degrees celsius till you see cracks from top and a golden color. If top starts to get browned, then cover with foil or butter paper and continue to bake. 
  • It took me 50 minutes to bake this cake at 180 degrees celsius. Depending on the temperature conditions in your oven, it may take less or more time. 
  • The final check is a golden crust and a tooth pick or wooden skewer coming out clean. 
  • For baking in the convection mode of a microwave oven, use the temperature of 170 degrees celsius. Again the baking time will vary in the convection mode of your microwave oven.
  • When the cake becomes slightly hot or warm, remove it from the pan and cool on a wired rack. Here’s a pic of the bottom of the cake. A lovely crumb.
  • Once cooled, Serve the pound cake with milk or 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.

Notes

  • You can use all purpose flour (maida) in place of whole wheat flour.