This eggless pound cake is deliciously buttery and moist with heavy, dense crumbs yet soft and melt-in-your-mouth kind. You won’t believe that it’s made without eggs. Trust me!!
Preheat the oven to 350F (180C) for at least 10 minutes.
Grease a 9x5x3 inches loaf pan with butter or cooking oil spray.
Mix Dry Ingredients: Take cake flour, salt, baking soda, and baking powder in a sieve. Sift it in a bowl. Keep it aside.
Cream Butter & Sugar: Take softened butter in a stand mixer bowl (or use a hand mixer). Also, add sugar and vanilla extract.
Attach a paddle attachment. Beat it on medium heat until it’s smooth, creamy, light, and fluffy. If needed stop and scrap the sides and bottom of the bowl using a spatula and continue beating.
Add Flour & Yogurt In Parts (⅓ flour + ½ Yogurt + ⅓ flour + ½ Yogurt + ⅓ flour).
Add ⅓ of flour mixture and ½ of the yogurt. Beat it on low-medium until combined.
Add another ⅓ of flour mixture and beat it again.
Add remaining yogurt and beat until mixed.
Lastly, add the remaining ⅓ of flour, and scrap the sides, and bottom of the bowl. Beat until combined. Do not overmix.
Using a spatula mix the batter two-three times by scraping the sides and bottom of the bowl.
Bake: Pour the batter into the prepared loaf pan and spread evenly. Bake in preheated oven for around 45-50 minutes or until a skewer inserted in the center of the cake comes out clean.
Let it cool down in the pan itself for around 5-8 minutes. Then run a butter knife around the edges to loosen the sides. Invert and remove it to a cooling rack. Flip it, so the top side is up, and let it cool down completely before slicing.
Notes
Do not overmix the batter otherwise, it makes a tough, dense, and rubble cake.
Always add flour and yogurt in 3 parts. If dumped all at once then the batter may have lumps. We need a smooth, lump-free batter to get even tight crumbs in eggless pound cake.