A deliciously buttery vanilla pound cake made entirely without eggs!
Course Dessert, Snack
Cuisine American
Keyword berries, pound cake, vanilla
Prep Time 20 minutesmins
Cook Time 55 minutesmins
Total Time 1 hourhr15 minutesmins
Servings 12servings
Calories 315
Author Taleen Benson
Ingredients
For the cake:
1cup (226g)unsalted butterroom temperature
1cup (200g)granulated sugar
1cup (225g)Greek yogurtroom temperature
2teaspoonsvanilla extract
1 ½cups (222g)gluten free flour blend
1teaspoonbaking powder
½teaspoonsalt
For the whipped cream:
1cup (240ml)heavy whipping cream
2tablespoonsgranulated sugar
Instructions
Preheat oven to 350°F. Grease a 9x5 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.
1 cup (226g) unsalted butter, 1 cup (200g) granulated sugar
Mix in the yogurt and vanilla extract. Add the flour, baking powder, and salt and stir on low speed until just combined.
1 cup (225g) Greek yogurt, 2 teaspoons vanilla extract, 1 teaspoon baking powder, ½ teaspoon salt
Transfer the batter into the prepared pan and bake for 55-60 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.
1 cup (240ml) heavy whipping cream, 2 tablespoons granulated sugar
Notes
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 ½ cups and eliminated the baking soda.