Ingredients:
Dry Ingredients:
· 1 1/2 cups (180g) whole wheat flour (you can use whole wheat pastry flour for a softer texture)
· 1 tsp baking powder
· 1/2 tsp baking soda
· 1/4 tsp salt
· 1/2 tsp ground cinnamon (optional, for extra flavor)
Wet Ingredients:
· 1/2 cup (100g) sugar (you can use brown sugar, coconut sugar, or jaggery for a more natural option)
· 1/2 cup (120g) unsalted butter (softened) or 1/2 cup (120ml) vegetable oil (for a lighter texture)
· 1/2 cup (120ml) plain yogurt (or dairy-free yogurt for a vegan version)
· 1 tsp vanilla extract
· 1/4 cup (60ml) milk (use plant-based milk for a vegan version)
· 1 tbsp lemon juice (or white vinegar, helps activate the baking soda)
Instructions:
1. Preheat the oven:
· Preheat your oven to 180°C (350°F). Grease and line a 9-inch loaf pan or 8-inch round cake pan with parchment paper, or lightly flour the pan.
2. Mix dry ingredients:
· In a bowl, sift together the whole wheat flour, baking powder, baking soda, salt, and cinnamon (if using). Sifting ensures even mixing of the dry ingredients and gives the cake a lighter texture.
3. Mix wet ingredients:
· In a separate bowl, whisk together the sugar, butter (or oil), yogurt, vanilla extract, milk, and lemon juice until smooth and creamy. The lemon juice helps activate the baking soda, making the cake rise properly.
4. Combine wet and dry ingredients:
· Gradually fold the dry ingredients into the wet mixture using a spatula or spoon. Mix gently to combine—do not overmix, as this will result in a dense cake. The batter should be smooth and thick but pourable.
5. Pour into the pan:
· Pour the batter into the prepared cake pan and spread it out evenly. Tap the pan gently on the counter to remove any air bubbles.
6. Bake the cake:
· Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 30 minutes, as baking times can vary depending on your oven and pan size.
7. Cool the cake:
· Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes.
· After that, transfer the cake to a wire rack to cool completely.
Tips & Tricks:
1. Butter vs. Oil:
o If you want a richer, more buttery flavor, go for unsalted butter. For a lighter texture, vegetable oil works best. You can also use melted coconut oil for a subtle coconut flavor.
2. Flour Options:
o Whole wheat flour makes the cake denser, but it adds a delicious nutty flavor. If you want a lighter texture, you can mix half whole wheat flour and half all-purpose flour.
3. Sweetener Options:
o You can substitute sugar with brown sugar, coconut sugar, or jaggery. These alternatives will add a slightly different flavor, and jaggery will add a hint of caramel taste.
4. Vegan Version:
o To make this cake vegan, substitute the butter with plant-based butter or vegetable oil and the yogurt with a non-dairy yogurt (like soy or coconut yogurt).
5. Flavor Variations:
o Add chopped nuts (like walnuts, almonds, or cashews) or dried fruit (raisins, cranberries) to the batter for extra texture.
o If you like citrus flavor, add the zest of one lemon or orange to the batter for a refreshing twist.
6. Storage:
o This cake stays fresh at room temperature for 2-3 days in an airtight container.
o It can also be stored in the fridge for up to 1 week.
o For longer storage, you can freeze the cake for up to 3 months. Just wrap it tightly in plastic wrap and foil, and store it in a freezer bag.
Serving Suggestions:
· This Eggless Pound Cake pairs wonderfully with a cup of tea or coffee. You can serve it as-is or drizzle it with a simple lemon glaze made from powdered sugar and lemon juice for extra sweetness.
· For an added touch, you can serve the cake with fresh berries or whipped cream.
Disclaimer:
The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.
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