When you think of baking a pound cake, the first thing that comes to your mind is probably butter. And for good reason — butter definitely makes things better.
But, occasionally, a recipe comes along and uses no butter at all. I know, this sounds impossible. But hear me out. Because if you’ve never baked anything with your Ava Jane’s Kitchen Avocado Oil, this is the best place to start. The floral notes in the oil pair perfectly with lemon and make a tender crumbed cake that you don’t usually get with butter.
Besides the fact that this recipe turns out a tender, flavorful cake, it also comes together in one bowl. So it’s as easy as mixing, pouring into a loaf pan and baking. Once cooled, dust with powdered sugar, and slice into thick slices that are perfect with morning coffee or afternoon tea.
Serves 8
Prep time: 60 minutes
Ingredients:
3/4 cup Ava Jane’s Kitchen Avocado Oil
1 1/2 cups sugar
3 eggs, beaten
1/2 cup whole milk
1 tablespoon vanilla extract
Juice and zest of 1 lemon
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 cups flour
Powdered sugar, optional
Directions:
Preheat oven to 350 degrees F.
Add Ava Jane’s Kitchen Avocado Oil, sugar, eggs, milk, vanilla, and lemon to a bowl and whisk until well combined.
Add the baking powder, salt, and flour and whisk until flour is incorporated.
Spray a loaf pan with cooking spray and pour the batter into pan.
Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.
Let cool completely, dust with powdered sugar if using, slice and serve.
Easy to download PDF: One Bowl Avocado Oil Lemon Pound Cake
This looks delicious! Do you know if it can be made gluten free?
Sara – you can probably swap the flour for a gluten-free blend. I’ve had a lot of luck with King Arthur brand, but haven’t tried it here. If you try it, let me know how it works out!
Thats a lot of sugar can you use honey and what amount so as not to change the consistency? thank you
Hi Christine — I’ve never tried it in this recipe, but if I were going to, I would try 1 cup of honey and then reduce the milk by 2 tablespoons to make up for the texture difference. Let me know if you try and how it goes!
Can you substitute almond flour for flour?
Debbie – I have not made this recipe with almond flour, but in my experience one to one swaps with almond flour generally don’t work well. You could probably make it with a gluten-free flour blend if that fits in with your diet. If you try either, let me know how it turns out!
This sounds really good and I want to try it. My family and I are going on a camping
trip to the mountains next week-end and I hope to have time to make this. Since I have
all of the ingredients, I will definitely try it. Thanks.
Judy McCartt Dickson
It’s pretty delicious, and would be perfect with morning coffee in the mountains 🙂
Great recipe !
Once, I swapped the lemon ingredients and whisked in a little under 3/4 cup of really good cocoa powder into the dry ingredients and had the best chocolate pound cake I’ve ever had.
Thanks to Ava Jane’s Kitchen !!