Do you have to put eggs in a pound cake?

Yes, eggs play a crucial role in pound cakes. They are one of the main ingredients and serve multiple functions:

- Leavening agent:

Eggs act as a leavening agent, helping the cake rise and providing a light and airy texture. The whites, when whipped, create air bubbles that expand during baking, while the yolks contribute moisture and richness.

- Structure:

Eggs help bind the ingredients together and provide structure to the cake. The proteins in the egg whites coagulate during baking, forming a network that holds the cake together.

- Tenderness and Moistness:***

The fat content in egg yolks contributes to the tenderness and moistness of the cake. The yolks also emulsify the fat and water, ensuring that the cake remains uniform and smooth in texture.

- Flavor and Color:

Eggs add richness, depth of flavor, and a light yellow color to the cake.

Overall, eggs play a vital role in the success of a pound cake, and omitting them would result in a different type of cake with a compromised structure, texture, flavor, and appearance.