Butterless Pound Cake -

Looking for a delightful dessert without the need for butter? This butterless pound cake recipe is perfect for those who want a moist, flavorful, and easy-to-make treat. Made with simple ingredients you likely have in your pantry, it’s an excellent choice for any occasion, be it a family gathering, a special celebration, or just a cozy evening at home.

Why You Will Love This Recipe

This butterless pound cake is incredibly versatile – it has a delightful texture and is less heavy than traditional versions made with butter. The use of vegetable oil not only contributes to its moistness but also makes it a bit healthier. With a hint of vanilla and optional citrus zest, you’ll find this cake to be bursting with flavor! Enjoy it plain, or pair it with your favorite fruit, whipped cream, or a drizzle of chocolate for an extra indulgence.

Ingredients

Here’s what you will need for this butterless pound cake:

2 cups (250g) all-purpose flour
1 cup (200g) granulated sugar
1 cup (240ml) vegetable oil (sunflower or canola works best)

4 large eggs (room temperature)
1/2 cup (120ml) whole milk (room temperature)
1 tablespoon vanilla extract

2 teaspoons baking powder
1/4 teaspoon salt
Zest of 1 lemon or orange (optional, for flavor)

Instructions

Follow these simple steps to create your butterless pound cake:

Step 1: In a mixing bowl, beat the eggs and sugar together until pale and fluffy.
Step 2: Add in the oil and continue to whisk until fully combined.

Step 3: Stir in the milk and vanilla extract.
Step 4: Sift in the flour, baking powder, and salt.
Step 5: Gently fold the dry ingredients into the wet mixture until no lumps remain. If using zest, fold it in last.

Step 6: Pour the batter into a greased and lined loaf pan.
Step 7: Tap the pan lightly on the counter to release air bubbles.
Step 8: Bake in a preheated oven at 170°C (340°F) for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Pro Tips for Perfect Pound Cake

Ensure ingredients are at room temperature for better mixing.
Don’t overmix the batter; fold gently to maintain a light texture.

For added flavor, experiment with different citrus zests or extracts like almond.
Store leftover cake wrapped in plastic wrap to keep it moist for several days.
Try adding chocolate chips or nuts for an extra layer of flavor and texture.

Frequently Asked Questions

Q: Can I use this recipe for sheet cakes?

A: Absolutely! Just adjust the baking time accordingly, as sheet cakes will bake faster than a loaf.

Q: How can I tell when my cake is done?

A: A toothpick inserted into the center should come out clean or with a few moist crumbs.

Q: What can I use instead of vegetable oil?

A: You can substitute with other oils such as melted coconut oil or even applesauce for a healthier option.

Q: Can I freeze this pound cake?

A: Yes, this pound cake freezes well. Wrap it tightly in plastic wrap and then foil for up to three months.

Q: Can I make this cake gluten-free?

A: Yes, you can use a gluten-free all-purpose flour blend in equal measurements.

Conclusion

This butterless pound cake offers a delightful way to enjoy a classic dessert without the heaviness associated with traditional recipes. With its simple ingredients and straightforward preparation, it’s perfect for bakers of all skill levels. Serve it as a sweet treat for yourself or impress your guests with this lemony, moist delight. Enjoy the richness without the butter, and savor every bite!