The Best Pound Cake ~ Allergy options

You know you are an allergy mom when you figure out how to make a pound cake without milk/dairy!

Mr. Homegrown's brother came a few weekends ago to help us move, so I made a pound cake for dessert one night.  As a general rule, I do not make anything for our family that String Beane cannot eat.  So I substituted the milk ingredients in the recipe to make it safe for everyone.  The results were amazing!

This pound cake was delicious!  My favorite part of pound cake has always been the crust.  The crust on this pound cake was so good.  It was crunchy and delicious.

Everyone loved this cake.  String Beane ate A LOT of it!  That always makes me happy since he is so hard to please.

Here is the recipe I used and what I substituted to make it milk free.

Ingredients
2 sticks of butter, melted (I used Flieshman's unsalted margarine, it is milk free)
1/2 cup oil
3 cups flour (I used All Purpose)
3 cups sugar
6 eggs
1 cup of milk (I used almond milk)
1 teaspoon baking powder
2 teaspoons of Vanilla extract

Directions
Preheat the oven to 325 degrees.

Combine the flour and baking powder in a separate bowl.

In a mixer, cream the sugar and butter and oil until fluffy.
Add the well beaten eggs and beat until combined.
Add in the flour and milk, alternately, until well mixed.  Begin and end with the flour.

Add the Vanilla and give it one more mix.  

Spray a bundt pan with baking spray and pour in your batter.

Bake for 1-1 1/2 hours at 325 degrees.  Check with a cake tester.

Let the cake cool on a cooling rack and then turn out on a platter.

There is really no way to go wrong in eating this cake.  Slice it and eat it plain.  Serve it with strawberries and whipped cream.  Serve it with some berry compote drizzled on top.  Slice it and toast it for breakfast!

I am linking up with Metamorphosis Monday, Allergy Free Wednesday and these other Awesome Parties!