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Almond Poppy Seed Pound Cake
Almond Poppy Seed Pound Cake is an easy bundt cake flavored with almond extract and poppy seeds plus an almond-flavored glaze.
Course
Dessert
Cuisine
Southern
Keyword
bundt cake, pound cake
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
5
minutes
minutes
Servings
18
Equipment
Bundt Pan
Baking spray with flour
Electric Stand Mixer
Ingredients
1 1/2
cups
unsalted butter,
softened
3
cups
granulated sugar
2
teaspoons
vanilla extract
1 1/2
teaspoons
almond extract
5
large
eggs,
room temperature
3
cups
all-purpose flour
1
teaspoon
salt
1/2
teaspoon
baking powder
1
cup
buttermilk
2 1/2
tablespoons
poppy seeds
Glaze
1 1/2
cups
confectioners' sugar
3
tablespoons
whole milk
1/4
teaspoon
almond extract
1/4
cup
toasted sliced almonds
Instructions
Preheat oven to 325 degrees and spray a bundt pan with baking spray with flour.
Use an electric mixer to beat butter, sugar, and extracts until fluffy, about 3 to 4 minutes.
Beat in eggs one at a time, stopping to scrape down the sides of the bowl a few times.
In a medium bowl, whisk together flour, salt, and baking powder.
With mixer on low, add flour mixture in 3 additions, alternating with buttermilk in 2 additions. Beat just until combined after each addition.
With mixer on low, add poppy seeds.
Transfer batter to prepared pan.
Bake for 65 to 75 minutes. Let cool in pan for 15 minutes and then invert onto a serving platter or cake stand.
To make glaze, whisk together the confectioners' sugar, milk, and almond extract in a medium bowl.
Drizzle over cooled cake. Sprinkle with almonds.
Nutrition
Calories:
427
kcal