top of page

Betty Crocker Pound Cake

Updated: Mar 3

Did you or your mom have this cookbook? I've cooked a lot of recipes out of here.

I probably baked the yellow cake at least a dozen times. Another recipe I enjoyed out of this book was the pound cake. I decided to veganize it for a plant based trip down memory lane.

Here's the recipe:

1 cup vegan butter (2 sticks)

1 cup soy milk

1 tablespoon apple cider vinegar

1 cup sugar 2 teaspoons vanilla bean paste*

2 cups all-purpose flour

2 tablespoons vegan custard powder**

1 tablespoon baking powder

1/4 teaspoon salt

1/4 teaspoon nutmeg

Bring butter to room temperature. Combine soy milk and apple cider vinegar (ACV) set aside***

Preheat oven to 350 degrees.

Sift together flour, custard powder baking powder, salt, and nutmeg. In large bowl beat the butter on medium speed for about 30 seconds. Add the sugar and beat until fluffy. Add in the vanilla and soy milk/ACV mixture. Mix for about a minute or until just mixed. Do not over mix. Scrape down the bowl and slowly add in the flour mixture. Once everything is combined, pour into a greased 9x5 loaf pan. Bake for 55-60 minutes. Check at 55. Cool on a wire rack for 15 minutes. Remove from the pan and allow to cool completely.

* Vanilla extract can be substituted for vanilla bean paste but the taste of the vanilla bean paste is unmatched.

** I used Jell-O vanilla pudding mix because the powder is free from milk, eggs, or other animal products and it's easy to find in the grocery store.

***The combination of soy milk and apple cider vinegar makes vegan buttermilk, which adds to the light texture you receive after baking this pound cake.

Recent Posts

See All


bottom of page