Zutaten für Almond Poppy Seed Pound Cake
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 3/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 4 large eggs
- 1 cup sour cream
- 1/4 cup poppy seeds
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Zubereitung von Almond Poppy Seed Pound Cake
- Preheat oven to 325°F (160°C). Grease and flour an 8.5 x 4.5 inch loaf pan.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 3/4 cups granulated sugar, 1 teaspoon vanilla extract, and 1 teaspoon almond extract until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Gradually add half of the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 1 cup sour cream.
- Gradually add the remaining dry ingredients, mixing until just combined.
- Stir in 1/4 cup poppy seeds until evenly distributed.
- Pour batter into the prepared loaf pan and gently tap on the counter to remove air bubbles.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time may vary depending on your oven; start checking at 60 minutes.
- Let the cake cool in the pan for 15 minutes.
- Run a knife around the edges of the pan. Invert the cake onto a wire rack and let it cool completely.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
101g
Fat
66g
Carbs
17g
