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Delightful Almond Poppy Seed Pound Cake Recipe

Almond Poppy Seed Pound Cake made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 tablespoon poppy seeds
  • 1 cup milk
  • 1 tablespoon almond extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition to ensure they are fully emulsified.
  4. Mix in the almond extract and combine well, ensuring the flavor disperses evenly throughout the mixture.
  5. In a separate bowl, whisk together the flour, baking powder, salt, and poppy seeds.
  6. Gradually add the dry mixture to the wet ingredients, alternating with the milk.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.
  9. Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.