Mike, we haven't experimented with butter reductions, but if it's dairy you're looking to avoid, you could give this recipe a try with non-dairy, buttery sticks instead. We have a great article all about using alternative fats in gluten-free baking, which may also be of help. Whatever you choose to try, remember that it's important to be able to cream the fat and sugar together to create the nice air bubbles that can capture the gasses released by your leavener. As we explain in our article on creaming butter and sugar, "the more fine bubbles you have in your network, the lighter in texture your cakes will be and the finer the crumb." Mollie@KAF

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