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No Butter Easy Eggless Pound Cake Recipe in Convention Microwave( Step by Step Eggless Pound Cake)
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
A soft, eggless, no butter pound cake baked in your convention microwave using real wholesome ingredients you already have at home.
Why You’ll Love This Recipe
If you have been searching for a soft, moist, and absolutely delicious cake that requires no butter and no eggs, then this No Butter Easy Eggless Pound Cake is exactly what you need to try today. Neetu Sirigiri, MasterChef India Telugu Top 8 finalist and the heart behind Bake With Neetu, brings you a foolproof recipe that you can make right in your convention microwave with simple pantry staples.
Made with thick curd as the star ingredient, this cake is naturally rich in protein and probiotics, making it a far healthier choice than your average bakery pound cake. Swapping butter for vegetable oil keeps the fat content lighter while still giving you that wonderfully tender crumb you love in a classic pound cake.
- ✅ Completely eggless and made with thick curd, making it suitable for vegetarians and those with egg allergies without compromising on texture or taste.
- ✅ Uses vegetable oil instead of butter, which keeps the cake lighter, more moist, and heart-friendlier than traditional pound cake recipes.
- ✅ Baked in a convention microwave, this recipe saves you time and energy while still delivering a beautifully risen and evenly baked cake.
- ✅ Made with real food ingredients and no artificial additives, staying true to the Bake With Neetu philosophy of high protein, wholesome baking without protein powder.
Ingredients You’ll Need
(Full measurements in the recipe card below)
WET
- • 1 cup thick curd — moisture and binding
- • 1/2 cup vegetable oil — replaces butter for softness
DRY
- • 1.5 cups maida — base structure
- • 3/4 cup sugar — sweetness and texture
- • 1.25 tsp baking powder — main rise
- • 0.5 tsp baking soda — reacts with curd for lift
- • pinch of salt — balances flavour
Substitutions
| Ingredient | Swap |
|---|---|
| maida | whole wheat flour for healthier version |
| sugar | coconut sugar or jaggery powder |
| vegetable oil | coconut oil or light olive oil |
How to Make It — Step by Step
Prep Oven
Preheat your convection microwave to 180 degrees C. Grease a loaf tin and dust lightly with flour.
Mix Wet Ingredients
Whisk curd and sugar together until the sugar dissolves completely. Add oil and mix well until combined.
Add Dry Ingredients
Sift maida, baking powder, baking soda, and salt directly into the wet mixture. Fold gently until you get a smooth, lump-free batter.
Pour and Bake
Pour batter into the prepared tin. Tap once on the counter to release air bubbles. Bake at 180 degrees C for 30 to 35 minutes.
Check and Cool
Insert a toothpick in the centre. If it comes out clean, the cake is done. Cool in tin for 10 minutes before slicing.
Tips for the Best Result
Make sure your curd is thick and not watery. Hung curd or strained curd works best to give the cake a dense, moist crumb without making the batter too loose.
Once you add the dry ingredients to the wet, fold gently until just combined. Overmixing develops gluten and results in a tough, rubbery cake instead of a soft and tender one.
Always preheat your microwave convection oven to 180 degrees Celsius before baking. Every oven runs differently, so start checking the cake at the 30 minute mark to avoid overbaking.
How to Store
Frequently Asked Questions
Yes, you can substitute whole wheat flour but the cake will be slightly denser. For a lighter texture, use half maida and half whole wheat flour.
Absolutely. Bake at 180 degrees Celsius in a preheated OTG for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
You can use any neutral-flavored oil such as sunflower oil, refined oil, or even melted coconut oil as a substitute.
Yes, you can add vanilla extract, lemon zest, chocolate chips, or chopped dry fruits to the batter before baking to customize the flavor.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → 1+1/2 maida/flour
- → 3/4 cup of sugar
- → 1/2 cup vegetable oil
- → 1 cup thick curd
- → 1/2 tsp of baking soda
- → 1+1/4 tsp of baking powder
- → Pinch of salt
Instructions
- 1. Preheat your convection microwave to 180 degrees C. Grease a loaf tin and dust lightly with flour.
- 2. Whisk curd and sugar together until the sugar dissolves completely. Add oil and mix well until combined.
- 3. Sift maida, baking powder, baking soda, and salt directly into the wet mixture. Fold gently until you get a smooth, lump-free batter.
- 4. Pour batter into the prepared tin. Tap once on the counter to release air bubbles. Bake at 180 degrees C for 30 to 35 minutes.
- 5. Insert a toothpick in the centre. If it comes out clean, the cake is done. Cool in tin for 10 minutes before slicing.
▶ Watch Me Make It
See every step in action.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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