Eggless Pumpkin Pound Cake

5 from 2 votes

Move over pumpkin pie! Let's make room for this rich, buttery and decadent eggless pumpkin pound cake which will definitely be a crowd pleaser!

Prep Time25

Cook Time1

Cooling Time10

Total Time1 35

Method: Baking

Course: Cakes

Servings: 15 Bundt Cake Slices

Preheat oven to 350F/180C. Generously grease and flour a 10-inch fluted/bundt pan and set aside.
In a large bowl beat together the butter and sugar until light and fluffy.
Add Kefir in 3 additions, beating well after each addition. The mixture will look curdled but nothing to worry.
Beat in the vanilla extract and vinegar too.
In a medium sized bowl, stir together the flour, baking powder, baking soda and salt.
Add this flour mix to the creamed mixture and mix well. Stir in the pumpkin puree too and combing well. If the batter is too sticky add in a tablespoon or two of water. But make sure that you don't make the batter too watery.
Pour the batter into the prepared pan and bake for about 50-60 minutes or until a toothpick inserted near the center comes out clean. I baked it for 55 minutes. (See My Notes)
Remove the pan from the oven and let it cool on a wire rack for at least 10 minutes in the pan itself before removing the cake out of the pan. Slice and serve once it is completely cool.

It looked like the pound cake was a bit moist and under-cooked on the top side. The middle and bottom looked fine. I removed the cake from the oven when the toothpick inserted in the center of the cake came out clean but yet it was slightly under cooked. I guess it's because of the liquid content in the recipe and also bundt cakes especially pound cakes take a bit longer to bake fully.
I guess another 5-8 minutes at least in the oven would have been perfect. I'm thinking we shouldn't worry about the cake becoming dry because of overcooking as it has enough liquid/moisture in it to hold up pretty well for that extended baking time.