Brown Sugar No-Pound Cake

Brown Sugar No-Pound Cake

There is nothing quite like pound cake, especially when it’s dipped in fondue. Anyone with me?

The thing is, pound cake can be a little too crazy decadent. The pound cakes of yore would actually sweat butter, if you know what I’m saying. But how else to get a lovely pound-ish cake without the butter?

Brown sugar to the rescue! Thanks to the higher moisture content of my favorite sugar choice, this cake can be made with healthy canola oil and still be the perfect cake to dip in fondue or leave plain. Sounds like a winner to me!

Brown Sugar No-Pound Cake

We need some winning right now. Twice a year, ants come into my house and get way too comfy. All the ant spray in the world can’t ultimately stop the little buggers.

One thing that weirds me out about ants is that they crawl in and out through electrical sockets. On an intellectual level, I realize they can’t get electrocuted that way. Still, it makes me mad that they can do it. And that I can’t chase them in there and kill them.

Brown Sugar No-Pound Cake

Don’t get me wrong: I’m not hugely bloodthirsty or anything. But when I see ants all over the place, I get this bizarre urge to take them all out. It’s my house, dangit. Get out!

Thanks to the ants, I also had to clean out my baking cabinet and throw away anything that might tempt them that was open. Bye bye, chocolate chips. Bye bye, sugary sprinkles. Oh, the pain.

Brown Sugar No-Pound Cake

Luckily, I have cake to distract me. Isn’t that always the case?

This is a one-bowl recipe with no crazy creaming or pyrotechnics. Just plain old mix and serve! Plus, this recipe will yield two regular loaves or one gigantic one. That’s pretty neat!

Now if you’ll excuse me, I’ve got some ants to go deal with. Let’s hope the freeze comes soon!


Brown Sugar No-Pound Cake


4 eggs
1 cup sugar
1 cup firmly packed light brown sugar
1 cup milk (almond or soy milk also works)
1 cup canola oil
2 teaspoons vanilla
1 teaspoon almond extract
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt


  1. Preheat the oven to 350. Coat two medium or one large loaf pan with cooking spray. Set aside.
  2. In a medium bowl, combine the eggs and both sugars until smooth. Add the milk, oil, vanilla, and almond extract. Stir until blended. Set aside.
  3. In a small bowl, combine the flour, baking powder and salt. Add the mixture to the wet ingredients and stir until fully combined.
  4. Pour the batter into the prepared pan(s). Bake for 65-75 minutes until a toothpick inserted into the center comes out clean. About 30 minutes into baking time, place a foil tent over the loaf pan(s) to prevent the top from cooking before the center.
  5. Cool completely. Store covered.


I fulfill many roles in life: wife, mother, teacher, everlasting learner. This site is dedicated to one role that expresses my creativity in ways that I find consistently challenging and rewarding: baker. Inventing new ways to enhance food, especially if that food involves chocolate or peanut butter (or both!), is a passion of mine. I look forward to sharing my ideas with you.

This Post Has 13 Comments

  1. Gayle @ Pumpkin 'N Spice

    I have to say that pound cake is one of my favorite desserts! I try not to make it a lot because of the pound of butter, but it’s so good. Love the idea of brown sugar to cut some of that out. Brilliant idea, Mir!
    Gayle @ Pumpkin ‘N Spice recently posted…Pumpkin Snickerdoodle CobblerMy Profile

  2. Jessica @ Citrus Blossom Bliss

    Pound cake in fondue is where it’s at! I don’t have pound cake nearly as often as I would like, and it’s probably because of the dreaded butter-sweating it does, ha! I love this version even more than the original.
    Jessica @ Citrus Blossom Bliss recently posted…How to Make Your Own Fancy Latte Stencil at HomeMy Profile

  3. Jan Limark Valdez

    That pound cake looks so delicious! Let me taste one.hahaha

    God Bless!
    Jan Limark |Brotherly Creative

  4. Jan Limark Valdez

    That pound cake looks so delicious! Let me taste one.hahaha

    God Bless!
    Jan Limark |Brotherly Creative

  5. Ami@NaiveCookCooks

    Such a genius Idea Mir! I never knew that you could use brown sugar to cut some of the fatness! It looks so moist!

  6. Rachelle @ Beer Girl Cooks

    Ugh! Ant infestations are the worst! And it always seems like there are thousands! Pound or no-pound, this cake sure takes the cake! 🙂
    Rachelle @ Beer Girl Cooks recently posted…Pumpkin Spice Baked Donuts with White Chocolate Ganache RecipeMy Profile

  7. Manali@CookWithManali

    Urgh! the ant infestation sounds horrible! Cake is always the best distraction! 🙂 looks wonderful!
    Manali@CookWithManali recently posted…Nutella Swirled Pumpkin BreadMy Profile

  8. mira

    We’ve got lots of ants and spiders, too! Not fun! This cake looks perfect! Need to try it, love that it is made with brown sugar!
    mira recently posted…Cheesy Potatoes And Steak Flat Bread For Game DayMy Profile

  9. annie@ciaochowbambina

    This recipe just makes me happy! Some days all we have the energy for is mix and serve…and frankly, today is one of those days! Love it!!

  10. Alice @ Hip Foodie Mom

    Mir, I am just like you but with flies and mosquitos versus ants . . I hate flies and mosquitos and have to kill all of them when they enter my house! Bring on the brown-sugar-no-pound-cake!!!!!! YUMMM!
    Alice @ Hip Foodie Mom recently posted…Healthy Weekly Meal Plan 10.15.16My Profile

  11. Jennifer B.

    Dear Mir, I loved this brown sugar cake recipe. It seems that it’s not too difficult to cook at home. I’ll give it a try for sure. Thank you so much for sharing.

  12. Linda

    What do you consider a large loaf pan? I made the recipe and had to put excess batter in some small loaf pans. And I should have used more small pans and not filled the 9×5 pan as much as I did. I ended up with a flat top vs. a pretty loaf top like your photos. I’d be interested what you classify large. Generally it is a 9×5 and smaller ones as 8×4. Other than that the cake smelled amazing. Almost caramel in tones. If it tastes half as good as it smells it should be a keeper recipe. Thanks for the recipe!

  13. Kate @ Framed Cooks

    Ants are the WORST! Don’t give them any of this scrumptious pound cake Mir – it looks perfect! 🙂
    Kate @ Framed Cooks recently posted…Crab Cake MuffinsMy Profile

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