Sometimes, you just need a slice of classic pound cake! Something simple, lightly sweet, and perfect for pairing with a cup of tea or a dollop of whipped cream. But what if you’re out of butter (or just don’t have the time to bring it to room temperature)? Then this butterless pound cake is perfect for you! Tender, soft, and just as delicious as the original. It’s proof that you don’t need a block of butter to make something rich and satisfying.
This cake has a beautifully golden top, a light and fluffy crumb, and a subtle vanilla flavour that makes it the perfect base for toppings (though it’s just as good on its own). Plus, it comes together in one bowl!
🧡 WHY YOU'LL LOVE THIS RECIPE
No butter needed (duh)! This recipe swaps out butter for neutral oil, which helps keep the cake incredibly soft and moist without feeling greasy. It’s a simple change that still delivers the perfect texture and flavour.
This recipe comes together in just one bowl with a handful of staple ingredients. In 30 minutes, you’ll have a homemade pound cake ready to enjoy.
This pound cake has that signature not too sweet balance often heard in Asian desserts. It’s soft, tender, and perfect for pairing with tea or coffee!
🔪 KITCHEN EQUIPMENT
Large mixing bowl
Whisk or electric hand mixer
Rubber spatula
9×5-inch loaf pan
Parchment paper
Measuring cups and spoons
🥚 INGREDIENTS YOU'LL NEED for a butterless pound cake
Just a few pantry staples for this recipe!
Eggs: Room temperature
Granulated sugar: I’ve adjusted this recipe to make sure it is not too sweet!
Vanilla extract
Neutral oil: Keeps the cake soft and moist. You can use vegetable, canola, or even light olive oil.
Milk: Adds moisture and tenderness. Whole milk is best, but lower-fat versions work too.
All purpose flour
Baking powder
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Why Make a Butterless Pound Cake?
There are plenty of reasons to ditch the butter in a classic pound cake: maybe you’re out of butter (we’ve all been there), or you just don’t have time to bring the butter to room temp. Using neutral oil instead of butter makes the cake extra soft and moist without feeling heavy. It also helps the cake stay fresh for longer since oil-based cakes don’t dry out as quickly. Plus, let’s be honest. sometimes you just want an easy recipe that doesn’t require creaming butter. This version keeps things simple without sacrificing taste or texture!
📝 HOW TO MAKE THIS RECIPE
1. Set your oven to 350°F (180°C) and line a 9×5-inch loaf pan with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the eggs, sugar, and vanilla extract until well combined.
3. Add the neutral oil and milk to the mixture, whisking until smooth.
4. Sift in the flour and baking powder, then use a rubber spatula to gently fold the batter together. Avoid overmixing—just stir until there are no dry spots.
5. Pour the batter into the prepared pan and smooth the top. Bake for 15 minutes, then remove from the oven and use a sharp knife to make a shallow slit down the center. This step gives the pound cake a beautiful split top.
6. Return to the oven and bake for another 15 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack. Serve as is, or with a light dusting of powdered sugar, fresh berries, or a drizzle of honey.
☝🏻 Tips and tricks
Use Room Temperature Ingredients: This helps everything blend smoothly and evenly, creating a uniform texture.
Don’t Overmix the Batter: Stirring too much can lead to a dense cake instead of a soft, tender crumb.
Test for Doneness Early: Every oven is different, so start checking at the 25-minute mark to prevent overbaking.
Let It Rest Before Slicing: Cooling allows the cake to set properly, making for cleaner slices and better texture.
What’s the best oil to use?
A neutral oil like canola, vegetable, or grapeseed oil works best for keeping the cake soft without affecting the flavour. If using olive oil, opt for a light variety to prevent an overpowering taste (you’ll definitely taste the olive oil if you use regular olive oil).
Can I use a different type of flour?
Yes! All purpose flour provides the best texture, but cake flour will make the crumb softer, and whole wheat flour will add a bit more density and a heartier flavour. If using whole wheat, the cake may be slightly less fluffy but still delicious.
Can I make this ahead of time?
Yes! In fact, this cake tastes even better the next day as the flavours have time to settle and deepen. Once it’s completely cooled, wrap it tightly in plastic wrap and store it at room temperature for up to 3 days. If you want to keep it fresh for longer, refrigerate it and warm up slices before serving.
This butterless pound cake proves that simple ingredients can still create a tender, flavourful bake. Whether you’re out of butter or just looking for a lighter alternative, this recipe is a keeper. Try it plain, dress it up with toppings, or even toast a slice and spread some jam on top (trust me, it’s so good).
Let me know in the comments, what’s your favourite way to enjoy pound cake? 🍰
Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
More like this
If you loved this recipe, here are a few more treats that are simple, subtle, and perfect with tea:
Black Sesame Pound Cake: Nutty, tender, and full of roasted black sesame flavour.
Matcha Scones: Buttery and earthy, with just enough sweetness. These are perfect with a drizzle of glaze and a warm drink.
Black Sesame Peanut Butter Cookies: Crisp edges, chewy middles, and a nutty swirl of black sesame and peanut butter.
Strawberry Matcha Marble Cookies: For matcha latte lovers!! These swirled cookies are soft, colourful, and not overly sweet.
Butterless Pound Cake
- Total Time: 50 minutes
- Yield: 8 1x
Description
A light and fluffy pound cake made without butter! This easy one bowl recipe uses oil for a moist, tender crumb and just the right amount of sweetness. Perfect for serving plain, with tea, or dressed up with fruit and cream.
Ingredients
- 4 large eggs
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup (125ml) neutral oil
- 1/4 cup (75ml) milk, preferably whole milk but you can use a lighter milk
- 2 cup (240g) all purpose flour
- 2 teaspoons baking powder
Instructions
- until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 15 minutes before transferring it to a wire cooling rack to cool completely.
- Serve as is or with a light dusting of powdered sugar, fresh berries, or a drizzle of honey for added flavour.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Cake
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