This vanilla pound cake is especially delicious (and patriotic!) topped with some fresh, homemade whipped cream and berries!
For my friends and readers here in the States, this cake was made with 4th of July in mind. I always love this special long weekend, because everything about it just feels like summer — the BBQs, the fireworks, hanging with family and friends.
So I wanted to share this vanilla pound cake recipe because, when topped with homemade whipped cream and some fresh strawberries and blueberries, it’s such a great dessert to take to a 4th of July cookout.
First things first: did you know why pound cake is called pound cake? Because it calls for a POUND of each of its main ingredients — butter, flour, sugar, and eggs. Crazy, right?! I just learned that as I was doing my research for this post.
My recipe does not actually call for a pound of butter (or flour or sugar) because that just seemed like… a lot. And it definitely doesn’t call for a pound of eggs because, like all of my recipes, it’s an eggless take on a classic.
If you’ve never had pound cake, then you definitely need to try this recipe. It’s a dense and buttery eggless pound cake with just the perfect amount of vanilla flavor. And the whole process couldn’t be easier.
Why You’ll Love This Vanilla Pound Cake…
- It’s a one bowl recipe, meaning less dirty dishes!
- The texture is just so satisfying to me. As I mentioned above, it’s dense (so don’t expect a light and fluffy cake here), but it’s soft and definitely not dry, thanks to the addition of the Greek yogurt.
- There are so many fun ways to serve this one up. Instead of the whipped cream, you can dust some powdered sugar on top. And you can swap the berries for any fruit you like.
What You’ll Need…
How To Make…
While I’ve read about a few different techniques when it comes to making pound cake, here’s mine. You’ll start by beating your softened butter for a few minutes until it gets lighter in color and is nice and creamy. Next, stream in the sugar while your mixer is still on and beat the two together for a few more minutes. You should have a nice and fluffy consistency.
Next, add your yogurt and vanilla extract and mix briefly to combine. Then just add your dry ingredients all right into the mixer and stir on the lowest speed until you have your batter. And… done!
Bake on 350ºF in a loaf pan for around 50 minutes. Allow your cake to cool completely before attempting to top it with whipped cream.
Speaking of which, while you can definitely call it good here and serve this eggless pound cake on its own, I highly recommend trying it with some homemade whipped cream.
It really couldn’t be any easier — just beat heavy whipping cream (make sure it’s cold!) with a couple of tablespoons of sugar until you see stiff peaks forming. Spread on top of your cooled cake, then top with berries.
Pound Cake Ingredient Substitutions…
- I haven’t tested it, but to make this pound cake vegan, you can try your favorite non-dairy butter and Greek yogurt.
- The Greek yogurt is key in this eggless pound cake, so I wouldn’t recommend switching it out with regular yogurt or sour cream. Greek yogurt has more protein and a thicker consistency than regular yogurt, which is why it works so great in binding and adding richness.
- If you’d rather not make homemade whipped cream, feel free to use store-bought. You can also top this cake off with a dusting of powdered sugar, or enjoy it plain.
Did you try my vanilla pound cake? Tag me on Instagram @justastastyblog and #justastastyblog.
Vanilla Pound Cake – Gluten Free, Eggless
For the cake:
- 1 cup (226g) unsalted butter room temperature
- 1 cup (200g) granulated sugar
- 1 cup (225g) Greek yogurt room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups (2226g) gluten free flour blend
- 1 teaspoon baking powder
- ½ teaspoon salt
For the whipped cream:
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar
- Preheat oven to 350°F. Grease a 9×5 loaf pan and set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth and lighter in color.
- Mix in the yogurt and vanilla extract. Add the flour, baking powder, baking soda, and salt and stir on low speed until just combined.
- Pour batter into prepared pan and bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes. Allow the cake to cool completely before topping with whipped cream.
For the whipped cream:
- Using a hand mixer or a stand mixer fitted with the whisk attachment, beat heavy cream with the sugar until stiff peaks form.
- For the whipped cream, make sure the heavy whipping cream is cold for best results. Do not remove from the refrigerator until you are ready to get started.
- This recipe was updated on 4/8/21. I reduced the flour from 2 cups to 1 1/2 cups and eliminated the baking soda.