Poppy Seed Pound Cake
This Poppy Seed Pound Cake is buttery, moist, absolutely loaded with poppy seeds, and topped with a tasty almond icing.
Servings: 1 loaf
Equipment
- 9x5-inch loaf pan
- non-stick cooking spray or butter
- mixing bowl
- measuring cups & spoons
- electric handheld mixer
Ingredients
For the Batter:
- ½ cup salted butter, softened
- ¾ cup granulated white sugar
- 1 teaspoon almond extract
- 2 eggs (room temperature)
- ½ cup sour cream
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ⅓ cup poppy seeds
For the Icing:
- 1 cup powdered sugar (confectioners sugar)
- ½ teaspoon almond extract
- 1-2 tablespoons milk
Instructions
To Make the Cake:
- Preheat the oven to 350℉. Grease a 9X5-inch loaf pan with non-stick spray or butter.
- In a large bowl using an electric handheld mixer, cream together the softened butter and sugar on high speed for 30 seconds. Add the eggs and almond extract and continue beating at high speed for another 30 seconds or until fluffy and light in colour. Add the sour cream and mix just until combined.
- In another bowl, whisk together the flour and baking soda. Sift into the wet ingredients and mix at low speed just until no streaks of flour remain. Do not overmix! Fold in the poppy seeds.
- Pour the batter into the prepared loaf pan and smooth out the top. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for at least 15 minutes before transferring to a wire rack to cool mostly before topping with the icing.
To Make the Icing:
- Whisk together the powdered sugar, almond extract, and 1-2 tablespoons of milk to make a pourable icing. Drizzle over the moistly cooled loaf. Enjoy!