The milk-free and butter-free pound cake is a soft breakfast cake that’s easy to make.
Simple ingredients, without lactose-free products, make it perfect for those with lactose or dairy intolerances, without sacrificing a delicious and soft cake that can be filled as desired for breakfast or a snack.
Read how to make the milk-free and butter-free pound cake with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 – 10 portions
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 eggs
- 3.5 oz sugar
- 1/2 cup water
- 1/3 cup vegetable oil
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 packet baking powder
Preparation of the Milk-Free and Butter-Free Pound Cake
In a large bowl, beat the eggs with the sugar using an electric mixer until you have a light and fluffy mixture.
Gradually add the oil, vanilla extract, and water while continuing to use the electric mixer, alternating with the flour.
Finally, add the baking powder, working the mixture with the beater until it is smooth and homogeneous.Grease and flour an 18 x 8.5 cm loaf pan (or line it with parchment paper) and pour in the prepared mixture.
Bake in a preheated oven at 340°F in fan mode for about forty minutes, until golden brown, and do the toothpick test no earlier than half an hour into baking (inserted into the cake, it should come out dry).Remove from oven and let your milk-free and butter-free pound cake cool on a wire rack before transferring it to a tray.
Complete it as desired by brushing the surface with a little apricot jam heated in a water bath or with a simple dusting of powdered sugar.
Notes
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