I recently read an article by the late Jane Grigson in which she suggests substituting a flavorful nut oil (walnut, hazelnut, etc.) for 2/3 of the butter in pound cake recipes.
I was thinking that this might be a fun way to use up some of my beautiful dark green Styrian pumpkin seed oil.
Since most pound cake recipes call for creaming together the butter and sugar as a first step, I'm wondering if there are any adjustments I should make to my execution since I will be using mostly liquid fat (oil) as opposed to solid (butter). Grigson's article was not very detailed.