SunButter Cake

A fresh twist on traditional “Pound Cake,” this nut-free SunButter Cake is perfect for summer holidays, evenings on your porch, weekend backyard barbecues or a sweet Sunday brunch. We topped it with fresh berries, fresh-whipped cream and a sprinkle of powdered sugar. You could also slice it horizontally and add filling or top with a nice icing.


Similar to a traditional pound cake, this SunButter Cake is lovely with berries for a brunch or picnic.



1½ c. flour

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

⅓ c. vegetable oil

⅓ c. SunButter

1 c. brown sugar

2 eggs

1 c. buttermilk

1 tsp. vanilla extract

1/4 tsp. lemon juice



Preheat oven to 350 degrees F. In a medium bowl, sift the flour, baking powder, baking soda and salt. Set aside. In a large bowl, combine SunButter, oil and brown sugar. Beat until smooth. Add the eggs, vanilla extract and lemon juice; beat just until combined.

Alternately add the flour and buttermilk to the wet mixture, beating just until combined.

Spray a loaf pan with nonstick spray. Pour batter into pan. Bake for about 30 minutes or until a toothpick inserted into the middle of the cake comes out clean. Let cake cool 5 minutes in pan, then remove and place on platter.

This nut-free SunButter Cake would also be nice with fillings or topped with icing.


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