Poppy Seed Pound Cake
A moist, flavorful pound cake infused with poppy seeds and rich vanilla, almond, and butter extracts. Its dense texture and nutty crunch make it perfect for dessert or teatime. Suitable for gatherings, it offers a delightful twist on classic pound cake with aromatic seeds and extracts.
Ingredients
Instructions
- Mix all ingredients for the pound cake for 1 to 2 minutes until well combined.
- Pour the batter into 2 greased and floured loaf pans.
- Bake at 350°F for 50 to 60 minutes until a toothpick inserted into the center comes out clean.
- Cool the cakes for 10 minutes, then remove from pans and cool completely.
Tips & Substitutions
For best results, use room temperature eggs and milk to create a smoother batter. If you don’t have almond extract, you can substitute with an equal amount of vanilla extract. To enhance the cake's flavor, try adding a tablespoon of lemon zest. Make sure to grease and flour your pans well to prevent sticking, similar to Mama'S Old Timey Pound Cake.
Serving Suggestions
This poppy seed pound cake is delightful on its own, but you can serve it with a dusting of powdered sugar or a drizzle of lemon glaze. Pair it with fresh berries and whipped cream for a delicious dessert. It also goes well with a cup of tea or coffee, making it a perfect addition to afternoon gatherings or brunches, like alongside Famous Crock Pot Macaroni And Cheese.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To freeze, wrap the cooled cake tightly in plastic wrap and aluminum foil. When ready to enjoy, thaw at room temperature or reheat in a microwave for a few seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Poppy Seed Pound Cake contains roughly 774 calories, with 6g protein, 82g carbohydrates, and 25g fat. It is an excellent source of calcium (26% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 813mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for up to half of the all-purpose flour in this recipe. However, it may result in a denser texture. To maintain lightness, consider adding an extra egg or reducing the flour slightly.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If there is wet batter on the toothpick, continue baking for a few more minutes. Keep an eye on it to avoid overbaking.
Can I add other flavors or ingredients to this recipe?
Absolutely! You can mix in chocolate chips, dried fruits, or nuts for added texture and flavor. Just be cautious not to overload the batter, as it may affect the cake's rise and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).