Egg-free Orange Pound Cake | Eggless Orange Cake Recipe

Egg-free Orange Pound Cake | Eggless Orange Cake Recipe is a delicious, moist and very fluffy tea-time cake, made with few easy ingredients. If you love tea cakes, then you must try this recipe as well. 

I had shared a lovely recipe for Orange Pound Cake a while ago which was tried by many out there, and some of my dear readers kept asking for an egg-free version due to dietary restrictions. I usually don’t ask people to just replace the eggs for yoghurt or flax eggs as that is not the right way to make egg-free cakes. There is an exact science behind baking and I respect the sanctity of the same. Hence, only after perfecting a recipe, I share a version here for everyone to try. So, today I’ll share an easy version of an ever classic, Orange cake, sans the eggs. Do try this version for Egg-free Orange Pound Cake | Eggless Orange Cake Recipe. You’ll love it. 🙂

Egg-free Orange Pound Cake | Eggless Orange Cake Recipe is really yummy as it has no yoghurt or oil. Yes, I like egg-free cakes that avoid oil or yoghurt. These two ingredients somehow make the cake a bit bland in my opinion. So I try to avoid them as far as possible. So, in today’s recipe too, I have not used either of these ingredients. Though I do bake with yoghurt and oil, personally I prefer butter.

This recipe is similar to my Eggless Lemon Blueberry Pound Cake, many tried that and loved it too 🙂 It is no secret that I love citrus bakes, as does my dear hubby. Hence, I prefer to bake them for tea-time snacking or for a quick bite to have when we are hungry between meals. If you bake with eggs, then do try my Classic Lemon Blueberry Pound Cake, it tastes just like the ones you have in popular coffee shops!! You can minus the blueberries in either of the versions to make a delicious Lemon Cake.
If you like citrus bakes, do try my

Classic Lemon Madeleines 
Spiced Orange & Cranberry Cake

You can also have a look at many other eggless cake recipes here.

As you can see, the texture is very nice! It is fluffy and absolutely moist at the same time! Whisking the ingredients just to the right time ensures that the cakes remain light, fluffy, and have a nice crumb too. You can bake this cake in a round tin too or as individual cupcakes as well. An Egg-free Orange Pound Cake | Eggless Orange Cake Recipe stays fresh for about 3-4 days at room temperature. You can refrigerate it if you are in a very hot and humid location. Just microwave the cake for 10 seconds before serving and it will taste as if it just came out the oven!! 🙂

Let us start baking ourselves a cake!

Preheat the oven @180’c for 10 minutes. Grease and dust or line a loaf pan with some parchment paper. I’ve used a 7-inch loaf tin here.  ( I have used a weighing scale for the ingredients, and have mentioned approx measurements in cups/ spoons too wherever possible as per US metric conversions )

In a large mixing bowl, sift together flour, baking powder, baking soda, and salt. Set it aside.

In another mixing bowl, beat together butter and sugar until pale and fluffy. Next add the vanilla extract, orange zest, orange juice, and the milk. Beat again to incorporate everything.

Now add the sifted flour mixture in parts and gently fold the wet ingredients with the dry. Do not over mix. This batter is a bit thick. If you feel it is too thick, you can add 1-2 tsp of milk. However, I didn’t add any.

Pour the batter in the tin and bake for approximately 40 minutes or until a skewer inserted in the center of the cake comes out clean. Let the cake cool down on a cooling rack for a minimum of 25-30 minutes before demolding and slicing.

This cake stays fresh for 3-4 days at room temperature in an airtight box. You can even refrigerate the cake after it has cooled down, simply microwave it for 10 seconds before serving a slice. It will be as good as fresh and super soft too.

I dusted the cake with some powdered sugar before serving.

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Egg-free Orange Pound Cake | Eggless Orange Cake Recipe

Egg-free Orange Pound Cake | Eggless Orange Cake Recipe is a delicious, moist, and very fluffy tea-time cake made with few easy ingredients.

Course Christmas, Dessert, Tea Time

Cuisine American

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 1 7 inch loaf

Author Shreya Ashish Tiwari

Ingredients

• 125 gms all-purpose flour 1 cup approx
• 3/4 tsp baking powder
• 1/8 tsp baking soda
• a pinch of salt
• 58 gms unsalted butter at room temperature 1/4 cup approx
• 80 gms powdered sugar 2/3 cup approx (you can adjust according to your preference)
• 1/8 tsp vanilla extract optional
• 120 ml milk at room temperature 1/2 cup approx
• 25 ml orange juice 1/8 cup or 2 tbsp approx
• 1/2 tsp orange zest

Instructions

1. Preheat the oven @180'c for 10 minutes. Grease and dust or line a loaf pan with some parchment paper. I've used a 7-inch loaf tin here.  ( I have used a weighing scale for the ingredients, and have mentioned approx measurements in cups/ spoons too wherever possible as per US metric conversions )

2. In a large mixing bowl, sift together flour, baking powder, baking soda, and salt. Set it aside. 

3. In another mixing bowl, beat together butter and sugar until pale and fluffy. Next add the vanilla extract, orange zest, orange juice, and the milk. Beat again to incorporate everything. 
   

4. Now add the sifted flour mixture in parts and gently fold the wet ingredients with the dry. Do not over mix. This batter is a bit thick. If you feel it is too thick, you can add 1-2 tsp of milk. However, I didn't add any. 

5. Pour the batter in the tin and bake for approximately 40 minutes or until a skewer inserted in the center of the cake comes out clean. Let the cake cool down on a cooling rack for a minimum of 25-30 minutes before demolding and slicing. 
   

6. This cake stays fresh for 3-4 days at room temperature in an airtight box. You can even refrigerate the cake after it has cooled down, simply microwave it for 10 seconds before serving a slice. It will be as good as fresh and super soft too. 

7. I dusted the cake with some powdered sugar before serving. 
   

Recipe Notes

Ensure all the ingredients are at room temperature. 

Love,
Shreya

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