Description
Butterless Pound Cake is a light, moist, and tender cake made without butter, yet still rich in flavor. Perfect for serving with fruit, whipped cream, or just a dusting of powdered sugar.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 3/4 cups granulated sugar
- 3/4 cup vegetable oil
- 4 large eggs
- 1 cup whole milk
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, whisk together sugar and oil until well combined. Add eggs one at a time, beating well after each addition.
- Stir in vanilla and almond extract.
- Alternate adding the flour mixture and milk to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute part of the milk with orange juice or lemon juice for a citrus variation.
- Top with a simple glaze made from powdered sugar and milk for extra sweetness.
- This cake keeps well at room temperature for up to 3 days when stored in an airtight container.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg
Keywords: butterless pound cake, moist pound cake, easy cake recipe, loaf cake