ULTIMATE EGGLESS
BUTTER CAKE
| EGGLESS POUND CAKE
​
Eggless Butter Cake | Eggless Pound Cake - I made an egg version last year and I got so many eggless request. Finally, today I have decided to make it. It's super moist, soft and cotton like texture. Hope you’re inspired and give this a try. Enjoy!
Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.
Ingredients:
I am using 7x7x3-inch pan
240g (2 cups) cake flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
170g (¾ cup) unsalted butter
150g (¾ cup) fine sugar
245g plain yogurt
1 tsp vanilla extract
Instructions:
1. Preheat oven at 170°C/340°F.
2. Sift all the dry ingredients. Set aside.
3. In a large bowl, cream the butter and sugar. Mix until creamy and fluffy. This will take 3 min on high speed.
4. Add in the sifted dry ingredients in 3 batches, alternate with the yogurt. Mix until the combined, do not over mix.
You might wonder why needed to be so troublesome. But it's worth the work. I used to add in all the flour at one go, the outcome is never as good, and the cake turned out dense. With this method, it's the best.
5. Transfer the batter into a 7x7x3-inch prepared pan, greased and lined with parchment paper.
6. Bake in preheated oven at 170°C/340°F for 45-50 min.
7. Let the cake cool completely before cutting it.
8. Cake is ready to serve.
.jpg)