Macaroon Pound Cake
A moist and flavorful pound cake featuring shredded coconut, with a tender crumb and a sweet, nutty flavor perfect for celebrations or tea time.
Ingredients
Instructions
- Cream sugar and margarine together and beat until fluffy.
- Add eggs, one at a time, beating after each addition.
- Beat the mixture for an additional 3 minutes.
- Add almond flavoring.
- Add flour and whipping cream in thirds, alternating and mixing well after each addition.
- Pour batter into a greased and floured 10-inch tube pan.
- Bake in a cold oven at 300°F for 1 1/2 hours or until golden brown.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you're out of almond flavoring, vanilla extract can be a suitable substitute, though it will change the flavor profile slightly. Make sure to sift your flour properly to avoid lumps and achieve a light texture in the cake.
Serving Suggestions
This macaroon pound cake is delightful on its own, but you can also serve it with fresh berries and a dollop of whipped cream for added flavor. It pairs beautifully with Lisa's Pudding Dessert, making for a wonderful dessert spread. A light dusting of powdered sugar can elevate its presentation for special occasions.
Storage & Reheating
Store leftover macaroon pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm it in a microwave for about 10-15 seconds, or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Macaroon Pound Cake contains roughly 371 calories, with 6g protein, 50g carbohydrates, and 17g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of vitamin A and protein. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use coconut instead of almond flavoring?
Absolutely! If you prefer a coconut flavor, you can substitute almond flavoring with coconut extract. However, start with a smaller amount, as coconut extract can be more potent than almond. This adds a tropical twist to your cake.
Why is my pound cake dense?
A dense pound cake can result from overmixing the batter or not incorporating enough air during the creaming process. Ensure you cream the sugar and margarine well until fluffy and avoid overbeating after adding the flour. Also, make sure to use room temperature ingredients for the best texture.
Can I freeze macaroon pound cake?
Yes, you can freeze macaroon pound cake! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be frozen for up to three months. Thaw it in the refrigerator overnight before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).