Can you use margarine instead of butter in a pound cake?

While margarine can technically be substituted for butter in a pound cake, it may affect the texture and flavour of the final product. Butter contains higher fat content and water, which contributes to the rich, creamy texture and flavour associated with pound cakes. Margarine, on the other hand, has a different fat composition and moisture content, which can result in a denser, less flavourful cake.

Additionally, the melting properties of margarine may differ from butter, affecting the overall structure of the cake. If you choose to use margarine, you may need to adjust the recipe to account for these differences.