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!
Servings: 8 servings
Calories: 406kcal
Cost: $5
Ingredients
For the cake:
- 1 ½ cups (186g) all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter melted
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- ½ cup (118ml) milk
- 2 tablespoons poppy seeds
For the glaze:
- 1 cup (113g) powdered sugar
- ½ teaspoon vanilla
- ½ teaspoon almond extract
- 2-4 tablespoons (30-60ml) milk or heavy cream
Instructions
- Preheat oven to 350°F. Spray a 9x5 loaf pan with nonstick cooking spray (the kind with flour) 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. I like to slice and freeze the slices in sandwich bags.
Video
Notes
- Full fat milk is best but you can use low-fat or nondairy. I don't recommend using fat free milk.
Nutrition
Serving: 1serving | Calories: 406kcal | Carbohydrates: 60g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 106mg | Sodium: 110mg | Potassium: 150mg | Fiber: 1g | Sugar: 41g | Vitamin A: 536IU | Vitamin C: 0.04mg | Calcium: 93mg | Iron: 2mg