Dessertscrazyforcrust4.7
Almond Poppyseed Loaf Cake
Almond Poppyseed Loaf Cake is an easy pound cake recipe that's made in a loaf pan. It's like a quick bread but a cake all in one, full of almond extract flavor and poppyseed!
👥 8 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 20 min🔥 Cook: 50 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 350°F. Spray a 9x5 loaf pan with nonstick cooking spray (the kind with flour) or grease and flour it.
2
Whisk flour, baking powder, and salt in a medium bowl. Set aside.
baking powder1 teaspoon(200g) granulated sugar1 cup(113g) powdered sugar1 cup
3
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.
(200g) granulated sugar1 cuplarge eggs3(113g) powdered sugar1 cuppoppy seeds2 tablespoons
4
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.
5
Make the glaze: whisk powdered sugar, extracts, and milk until smooth. Pour over cooled cake.
6
Store loosely covered at room temperature for up to 3 days or freeze for up to 1 month. I like to slice and freeze the slices in sandwich bags.
Nutrition Facts
calories
406 kcal
fat Content
16 g
serving Size
1 serving
fiber Content
1 g
sugar Content
41 g
sodium Content
110 mg
protein Content
6 g
trans Fat Content
0.5 g
cholesterol Content
106 mg
carbohydrate Content
60 g
saturated Fat Content
9 g
unsaturated Fat Content
6 g
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