Classic Vanilla Pound Cake with Egg Replacer

1.Preheat your oven to 325°F (163°C). Grease and flour a 9x5-inch loaf pan thoroughly, tapping out excess flour.

2.In a small bowl, combine Bob's Red Mill Egg Replacer with 1/4 cup warm water. Whisk well until the mixture is smooth and slightly thickened. Set aside to activate while preparing the batter.

3.In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light, fluffy, and pale in color, about 4-5 minutes. This step is crucial for a tender crumb.

4.Add the prepared egg replacer mixture and vanilla extract to the creamed butter and sugar. Mix on low speed until fully incorporated.

5.In a separate bowl, whisk together the sifted flour and salt to ensure even distribution.

6.Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the flour mixture. Mix on low speed just until combined after each addition. Avoid overmixing to maintain a tender texture.

7.Scrape down the sides of the bowl to ensure all ingredients are evenly mixed.

8.Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

9.Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

10.Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely before slicing.

11.For best results, allow the cake to rest for several hours or overnight to develop its full flavor and moist texture.