Tea House Pound Cake
Tea House Pound Cake is a rich, moist dessert with a delicate vanilla and almond flavor. Its buttery crumb and aromatic profile make it perfect for teatime or special occasions. Suitable for those who appreciate classic, comforting baked goods with a touch of elegance.
Ingredients
Instructions
- Cream sugar and margarine until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add flour to the creamed mixture, alternating with milk, beating well after each addition.
- Stir in vanilla and almond extract.
- Pour the batter into a well-greased and floured 10-inch tube pan.
- Bake at 325°F for 1 1/2 hours.
Tips & Substitutions
For a lighter texture, ensure your margarine is at room temperature before creaming it with sugar. If you don't have almond extract, you can substitute with more vanilla or even a splash of orange zest. To prevent sticking, thoroughly grease and flour the tube pan, and consider using parchment paper for extra assurance.
Serving Suggestions
This pound cake is delicious on its own but pairs beautifully with fresh berries and whipped cream for an elegant dessert. For a simple afternoon treat, enjoy it alongside a cup of tea or coffee. It also complements dishes like Spinach Salad Dip for a delightful brunch spread.
Storage & Reheating
Allow the pound cake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container at room temperature for up to 5 days. For longer storage, consider freezing slices wrapped individually. Thaw at room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Tea House Pound Cake contains roughly 683 calories, with 12g protein, 110g carbohydrates, and 16g fat. It is an excellent source of iron (27% of the Daily Value), protein (24% of the Daily Value), and vitamin C (24% of the Daily Value), and a good source of dietary fiber and potassium. It also contributes 5g 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 butter instead of margarine?
Yes, you can substitute butter for margarine in this recipe. The flavor will be richer, and the cake may have a slightly different texture, but it will still be delicious. Just ensure the butter is softened to room temperature for easy creaming.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by overmixing or too much leavening agent. Make sure to mix just until combined and check that your baking powder is fresh. If your oven runs cool, it may also help to bake the cake a little longer or at a slightly higher temperature.
How can I make this cake more flavorful?
To enhance the flavor, consider adding zest from a lemon or orange to the batter. You can also incorporate spices such as nutmeg or cinnamon for additional warmth. A glaze made from powdered sugar and milk can also add sweetness and a nice finish.
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).