Egg Free Pound Cake
There’s something so comforting about the rich, buttery aroma of a freshly baked pound cake wafting through your home. But what if you or a loved one has an egg allergy or you simply run out of eggs and still crave that delightful treat? Fret not! You can create a delicious and moist Egg-Free Pound Cake that rivals any traditional recipe out there. This recipe is perfect for those seeking an eggless option that doesn’t compromise on flavor and texture.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or bundt pan.
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In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
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Add the buttermilk and vanilla extract to the butter-sugar mixture, stirring until well combined.
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In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
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Gradually add the sifted dry ingredients into the wet ingredients, stirring gently until just combined. Do not overmix.
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Pour the batter into the prepared pan, spreading it evenly. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
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Remove the pound cake from the oven and allow it to cool in the pan for about 15 minutes. Then transfer to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Serving size: 1 slice (about 1/8 of cake)- Calories
- 320 kcal
- Total Fat
- 16 g
- Saturated Fat
- 10 g
- Cholesterol
- 45 mg
- Sodium
- 220 mg
- Total Carbohydrate
- 42 g
- Dietary Fiber
- 1 g
- Sugars
- 28 g
- Protein
- 4 g
This Egg-Free Pound Cake is a delightful treat that you can enjoy with a cup of tea or coffee, or dress it up with a dollop of whipped cream and fresh berries for a touch of elegance. Whether you have dietary restrictions, are out of eggs, or simply want to try something new, this recipe is a must-try for any baking enthusiast. So go ahead, whip up a batch of this delectable pound cake and savor every moist and flavorful bite – you won’t even miss the eggs!