Eggless Vanilla Pound Cake | Vanilla Pound Cake with Condensed Milk

Learn how to make Easy Eggless Vanilla Pound Cake recipe with step by step pictures. Light and airy Vanilla Pound Cake made with Condensed Milk and no eggs. Best as snack or with hot coffee/tea!

📝 Ingredients

• 1.5 cups All Purpose Flour/Maida
• 1/2 cup Condensed Milk
• 1/3 cup Unsalted Butter (at room temperature)
• 1/4 cup Sugar
• 1/2 cup Warm Milk
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 tsp Vanilla Extract
• Extra Butter & Flour for greasing the pan

👨‍🍳 Instructions

1. 1Grease the 6” bundt pan with butter generously.
2. 2Dust it with some all purpose flour and tap it around the edges to coat it evenly with flour. Invert it and gently tap again to remove any extra flour. Meanwhile, preheat the oven at 180°C for 20mins.
3. 3In a mixing bowl add 1.5 cups all-purpose flour/maida along with 1 tsp baking powder and 1/2 tsp baking soda. Sieve once to mix it all well. Set aside.
4. 4In another mixing bowl add 1/3 cup unsalted butter at room temperature, 1/2 cup condensed milk and 1/4 cup sugar.
5. 5Beat it using a hand mixer or stand-up mixer until it is creamy. It is okay if the sugar has not completely dissolved.
6. 6Now add 1/2 cup warm milk. Beat again for 1-2 mins.
7. 7Next add 1 tsp vanilla extract. Beat again for a min. By now all the sugar must be dissolved.
8. 8Divide the dry mixture into 3 parts and add 1 part to the wet mixture.
9. 9Beat on lowest speed for a minute. Add another part of the dry mixture. Beat again for a minute and repeat the process for the last part of the flour mixture.
10. 10Scrap the edges using a silicon spatula and bring the batter together.
11. 11Quickly transfer it to the greased and dusted bundt pan. Tap it gently to remove any air bubbles and even out the top.
12. 12Bake at 180°C for 35-40mins until the top is golden brown and the tester comes out clean.
13. 13Rest it for 5 mins and gently unmould the cake. Invert it onto a wire rack and cool down completely.
14. 14Cut into slices of desired size and serve with hot coffee/tea. Store in an airtight container in fridge for upto a week.