Pound cake brings back so many childhood memories. Amma used to bake pound cake regularly. We didn’t have an oven those days. So she used an old cast iron pan, filled it with sand and used the aluminium cooker separator as the cake tin. The important step in a pound cake is beating butter, sugar and eggs.
Nowadays we do it easily with a beater or stand mixer, but this was thirty years back. She had a wooden mathu ( we use it to mash greens) We take turns in holding the vessel and then using the mathu to beat butter and powdered sugar. Thinking about it brings so much happiness. I made the pound cake, but it is really easy when compared to mom’s way of doing it. Just set a timer and let the beater do its job.
A pound cake gets its name because of the quantity of ingredients used. A pound of each, butter, sugar, eggs and flour goes into the making of a pound cake. This means, all ingredients are taken at equal quantities. I have reduced the quantity to 100 gm each to make a small loaf. But if you have a large group to feed, then try 250 gm each and bake in a large loaf tin or a 9″ cake tin.
The recipe is really easy to put together and perfect recipe for a beginner to try. Preheat the oven and start with your prep work. By the time you finish the batter, your oven will also be ready for baking. If using a MW convection oven, set it at 150C. And if using a stove top arrangement, use lower medium flame in the smallest burner. Check the video in my Instagram account to know how easy it is to make.
Eggless Pound Cake – Failed too many times
Whenever I post cake recipes with eggs, I get too many messages and comments asking for an eggless recipe. I have been trying to make a pound cake without eggs for years now, but I never got good results. I have tried it with various egg substitutes. But every time, I get a very buttery, very heavy and very crumbly cake. Even this time, I tried one version with an egg replacing powder I got from Amazon. But again it was an utter flop.
If you check the image below, you will find two slices. The one in the top is made with eggs and the bottom slice is an eggless one. As you can see, it is smaller in size. The quantity of ingredients is the same for both recipes, and yet, the eggless one is small, heavy and crumbly. I am stopping this mad experimenting for sometime. I will be posting more cake recipes both with eggs and without eggs in the future.
This is the only eggless cake recipe that comes out very similar to a pound cake. Bake it in a loaf tin and you will have an amazing pound cake like eggless cake. If you are seriously looking for an eggless version for the pound cake, then try this. You won’t be disappointed. Click on the image for the recipe.
Check the two pound cake recipes made with whole wheat flour and jaggery/ brown sugar. Click on the image to read the respective recipe. One cake is made in oven and the other baked in a pan on stove top. If you love using unrefined ingredients in bakes, I am sure that you will love them.
Basic Pound Cake Recipe
- 100 gm Maida
- 100 gm Sugar powdered
- 100 gm Butter
- 2 Eggs
- Preheat oven to 160C.
- Take butter in a bowl and beat it for one minute until creamy.
- Add powdered sugar, beat the mixture for five minutes.
- Add one egg at a time and beat until incorporated.
- Now add maida in two or three instalments, cutting and folding each time. Do not whip or beat the mixture.
- Once the batter is smooth and lump free, transfer it to a 6.5” loaf tin and level the top.
- Bake it for 30-35 minutes in a preheated oven.
- During midway, if the crust browns too fast, place an aluminium foil on top to tent the cake from heat.
- Remove from oven and let it cool completely on wire rack.
- Slice it and serve.