Almond Poppyseed Loaf Cake
Almond Poppyseed Loaf Cake is an easy pound cake recipe made in a loaf pan, full of almond extract flavor and poppyseed.
Equipment
- 9x5 Loaf Pan
- mixing bowls
- whisk
Ingredients
For the cake
- 1.5 cups all purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cups unsalted butter melted
- 1 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla
- 0.5 teaspoon almond extract
- 0.5 cups milk
- 2 tablespoons poppy seeds
For the glaze
- 1 cups powdered sugar
- 0.5 teaspoon vanilla
- 0.5 teaspoon almond extract
- 2-4 tablespoons milk or heavy cream
Instructions
Prep
- Preheat oven to 350°F. Spray a 9x5 loaf pan with nonstick cooking spray or grease and flour it.
- Whisk flour, baking powder, and salt in a medium bowl. Set aside.
- Whisk butter and sugar in a large bowl. Mix in eggs, one at a time, then mix in extracts. Alternately add milk and flour mixture, stirring in between additions, until batter is combined. Stir in poppy seeds.
- Bake for 40-50 minutes, or until a toothpick comes out clean. Let cool 20 minutes in pan, then carefully remove to a rack to finish cooling.
- Make the glaze: whisk powdered sugar, extracts, and milk until smooth. Pour over cooled cake.
- Store loosely covered at room temperature for up to 3 days or freeze for up to 1 month.
Notes
Full fat milk is best but you can use low-fat or nondairy. I don't recommend using fat free milk.
Nutrition
Serving: 1sliceCalories: 406kcalCarbohydrates: 60gProtein: 6gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 106mgSodium: 110mgPotassium: 150mgFiber: 1gSugar: 41gVitamin A: 536IUVitamin C: 0.04mgCalcium: 93mgIron: 2mg
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