If you’ve been searching for a soft, rich, and utterly delicious pound cake without eggs, you’re in for a treat! This eggless condensed milk pound cake is everything you love about a classic pound cake—moist, buttery, and slightly dense—but made without eggs. The sweetened condensed milk adds a wonderful richness, keeping the cake beautifully tender.
Whether you need an egg-free dessert for dietary reasons or simply want to try something new, this recipe is a keeper! Plus, it’s incredibly easy to make, requiring just a few simple ingredients. Let’s dive right in!
Why You’ll Love This Eggless Pound Cake
- Egg-free but just as rich – The condensed milk does an excellent job of replacing eggs, adding both moisture and structure.
- Minimal ingredients – You probably have everything you need in your kitchen already!
- Perfectly soft and buttery – Every bite melts in your mouth.
- Versatile and customizable – You can add citrus zest, chocolate chips, or nuts to make it even more special.
And let’s not forget the heavenly aroma when this is baking!
Ingredients You’ll Need
To make this eggless condensed milk pound cake, gather these pantry staples:
- 1 cup (230 grams) unsalted butter, softened – Gives the cake a rich, buttery flavor.
- 1 can (14 ounces or 397 grams) sweetened condensed milk – Adds sweetness and moisture.
- 1 1/4 cups (160 grams) all-purpose flour – The base of the cake’s structure.
- 1/4 cup (60 milliliters) milk – Helps keep the batter smooth and moist.
- 1 teaspoon baking powder – Provides a slight lift.
- 1 teaspoon vanilla extract – Enhances the flavor.
- Pinch of salt – Balances the sweetness and enhances the overall taste.
Tools You’ll Need
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- 8×4-inch loaf pan (or similar size)
- Parchment paper
- Cooling rack
How to Make Eggless Condensed Milk Pound Cake
Step 1: Preheat & Prepare
Preheat your oven to 325°F (163°C). Line a loaf pan with parchment paper or grease it well with butter.
Step 2: Cream the Butter
In a large mixing bowl, beat the softened butter with an electric mixer until it’s light and fluffy (about 2 minutes).
Step 3: Add the Condensed Milk
Gradually pour in the sweetened condensed milk while continuing to beat. The mixture should become smooth and creamy.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5: Combine Everything
Alternating between the dry ingredients and the milk, slowly mix them into the butter mixture. Stir in the vanilla extract. Do not overmix—just blend until everything is smooth.
Step 6: Bake
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool & Enjoy
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice, serve, and enjoy!
What to Serve with This Pound Cake
This eggless pound cake is delicious on its own, but here are some ways to elevate it:
- With a dusting of powdered sugar for a simple, elegant finish.
- Drizzled with chocolate or caramel sauce for an indulgent touch.
- With fresh berries and whipped cream for a refreshing treat.
- Toasted and topped with ice cream—pure dessert heaven!
Tips for the Perfect Pound Cake
- Use room temperature butter for the best texture. Cold butter won’t mix properly, and melted butter will make the cake dense.
- Don’t overmix the batter—just stir until the ingredients are combined. Overmixing can make the cake tough.
- Bake at a lower temperature (325°F) rather than 350°F—this helps ensure even baking and prevents a dry cake.
- Check for doneness with a toothpick—every oven is slightly different, so start checking at the 50-minute mark.
Storage Instructions
- At Room Temperature: Store in an airtight container for up to 3 days.
- In the Refrigerator: Keeps well for up to a week, but let it come to room temperature before serving.
- Freezing: Wrap slices in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before enjoying.
Frequently Asked Questions (FAQ)
Can I make this cake without butter?
Yes! You can use vegetable oil or melted coconut oil instead of butter, but the texture will be slightly different.
Can I use whole wheat flour instead of all-purpose flour?
Yes, but it will make the cake denser. Try using half whole wheat and half all-purpose flour for a balance of flavor and texture.
How can I make this cake extra flavorful?
Try adding lemon or orange zest, a splash of almond extract, or even chocolate chips for a twist!
Can I double this recipe?
Absolutely! Just use a 9×5-inch loaf pan or bake in two smaller pans. The baking time may be slightly longer.
More Delicious Desserts to Try
If you love this eggless condensed milk pound cake, you’ll definitely want to try these other buttery, irresistible treats:
- Chewy Butterscotch Blondies – Rich, chewy, and packed with caramel goodness!
- Easy Butter Cake – A simple yet incredibly moist butter cake perfect for any occasion.
- Super Moist Butter Cake – The ultimate buttery cake with a melt-in-your-mouth texture!
Final Thoughts
This eggless condensed milk pound cake is proof that you don’t need eggs for a rich, moist, and flavorful cake. With its buttery texture, delicate sweetness, and endless serving possibilities, it’s sure to become a favorite in your kitchen.
If you try this recipe, I’d love to hear from you! Leave a comment below, share your photos on Pinterest, and don’t forget to subscribe for more easy, delicious recipes.
Happy Baking! 🍰✨
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Eggless Condensed Milk Pound Cake – Buttery, Moist, and Simply Irresistible!
- Total Time: 1 hour
- Yield: 8–10 slices 1x
- Diet: Vegetarian
Description
This eggless condensed milk pound cake is rich, buttery, and incredibly moist, all without using eggs! The sweetened condensed milk adds a delicate sweetness and velvety texture, making this a perfect treat for tea time, dessert, or a special occasion. With just a handful of pantry staples, this cake is easy to make and impossible to resist!
Ingredients
- 1 cup (230 grams) unsalted butter, softened
- 1 can (14 ounces or 397 grams) sweetened condensed milk
- 1 1/4 cups (160 grams) all-purpose flour
- 1/4 cup (60 milliliters) milk
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 325°F (163°C) and grease or line an 8×4-inch loaf pan with parchment paper.
- In a large bowl, beat the softened butter with an electric mixer until fluffy (about 2 minutes).
- Gradually add the sweetened condensed milk, mixing until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternating between the dry ingredients and the milk, gently mix everything into the butter mixture. Stir in the vanilla extract. Do not overmix.
- Pour the batter into the prepared pan, smooth the top, and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy!
Notes
- For extra flavor, add lemon zest, almond extract, or a handful of chocolate chips.
- Store at room temperature for 3 days, in the fridge for up to a week, or freeze slices for up to 3 months.
- Best served with powdered sugar, fresh berries, or a drizzle of chocolate sauce!
- Prep Time: 10
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: eggless pound cake, condensed milk cake, butter cake, no egg cake, easy pound cake, moist pound cake