Almond Poppy Seed Pound Cake Recipe

Ingredients for Almond Poppy Seed Pound Cake

• All Purpose Flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter
• 1 3/4 cups granulated sugar
• Vanilla Extract
• 1 teaspoon almond extract
• 4 large eggs
• 1 cup sour cream
• Poppy Seed Filling

How to Make Almond Poppy Seed Pound Cake

1. Preheat oven to 325°F (160°C). Grease and flour an 8.5 x 4.5 inch loaf pan.
2. In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
3. 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.
4. Beat in 4 large eggs one at a time, mixing well after each addition.
5. Gradually add half of the dry ingredients to the wet ingredients, mixing until just combined.
6. Stir in 1 cup sour cream.
7. Gradually add the remaining dry ingredients, mixing until just combined.
8. Stir in 1/4 cup poppy seeds until evenly distributed.
9. Pour batter into the prepared loaf pan and gently tap on the counter to remove air bubbles.
10. 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.
11. Let the cake cool in the pan for 15 minutes.
12. Run a knife around the edges of the pan. Invert the cake onto a wire rack and let it cool completely.