(Perfect for those who may be allergic to eggs)

In baking, every creation holds a story, and my Eggless Pound Cake is no exception. This delectable recipe is more than just a culinary delight; it’s a tale of love, adaptability, and the joy that comes from creating something special for a loved one.

The Inspiration Behind the Recipe:

In my kitchen, baking has always been a labor of love, a way to bring joy to those around me. However, the journey took an unexpected turn when my grandson developed an egg allergy. Suddenly, the usual array of sweet treats became a challenge, and the desire to see his face light up with every bite spurred me into action.

Crafting a Delightful Solution:

Determined to create a treat he could enjoy without worry, I set out to formulate an Eggless Pound Cake recipe. The challenge was to retain the classic pound cake’s rich texture and buttery flavor while bidding farewell to eggs. After numerous trials, tweaks, and a sprinkle of love, the result was a pound cake that not only met the allergy restrictions but exceeded expectations in taste and aroma.

Celebrating Every Bite:

This Eggless Pound Cake isn’t just a substitution; it’s a celebration of flavor, texture, and the unbreakable bond between a grandparent and a grandchild. Every slice is a sweet reminder that love and creativity can triumph over any challenge.

How You Can Enjoy It Too:

Now, this special recipe is yours to savor. Head over to my website, www.cookwithmichelle.com, to discover the magic behind the Eggless Pound Cake. Whether you have dietary restrictions or want to indulge in a scrumptious treat, this recipe is a testament to the joy of baking with purpose.

Recipe

Ingredients:
1. 4 cups flour
2. 1 cup sugar
3. 3 sticks of salted butter
4. 1 1/2 cups sour cream
5. 1 tsp cream of tar
6. 3 tsp baking powder
7. 1 14oz can of sweetened condensed milk
8. 2 tsp pure vanilla

Directions:
Preheat oven to 350 degrees

1. Grease and flour a Bundt pan/tube pan or loaf pan 
2. Sift together flour and baking powder once.
3. In a medium bowl, beat butter and sugar for 5 minutes. (The color should be pale yellow. Do not overbeat.) 
4. Mix sour cream for 2 minutes (don’t over-mix) 
5. Add vanilla 
6. Add sifted flour in 3 portions (ensuring it’s well blended), alternating with condensed milk and ending with flour. Until well-blended, mix slowly into the sugar mixture.
7. Pour into prepared cake pan.
8. Bake at 350 degrees F for 45 minutes to 1 hour, or until a tester inserted into the center of the cake comes out clean. *Serve with fresh fruit, whipped cream, canned pie fruit, or ice cream