This easy pound cake recipe is made in a loaf pan, blending the delightful flavors of almond extract and poppy seeds into one irresistible dessert. It’s a cross between a quick bread and a cake, making it perfect for breakfast, dessert, or any time you crave something sweet!
Why You’ll Love This Recipe
This Almond Poppyseed Loaf Cake was inspired by a delightful dessert I enjoyed at Frolik Kitchen + Cocktails during a recent trip to Seattle. Their creative menu, which stood out from typical hotel restaurants, introduced me to almond poppyseed cake—a surprising twist on the classic lemon poppyseed combo.
Not only did I love it, but even my husband, Mel, who doesn’t usually go for cake, really liked it (yes, it’s that good).
Now, I’ve adapted that inspiration into this one-bowl recipe—simple to make, full of almond flavor, and topped with a sweet almond glaze.
Why Poppyseeds?
While poppyseeds don’t have a strong flavor, they add a delicate crunch and a beautiful speckled look to the loaf. Without them, it would just be a plain almond loaf, but the seeds take it to the next level visually and texturally.
What Makes This Recipe Special?
- Heavenly Almond Flavor: A generous amount of almond extract infuses both the cake and glaze.
- No Mixer Needed: This recipe uses melted butter, so you can mix it all together with just a spoon.
- Perfect Size: An 8×4-inch loaf pan is just right to get a nice rise and a beautifully domed cake.
- Versatile Treat: Enjoy it as a dessert or as a breakfast loaf with coffee.
Tips for Success
- Use the Right Pan: An 8×4-inch loaf pan gives the best results, as a larger pan will yield a flatter cake.
- Don’t Overmix: Stir just until the ingredients are combined to keep the cake tender.
- Poppyseeds: These are typically found in the baking aisle—don’t skip them for that signature look!
- Finish with Glaze: The almond glaze is the cherry on top, enhancing the flavor and adding sweetness.
One-Bowl Simplicity
This recipe comes together quickly without the need for a stand or hand mixer. Less fuss, fewer dishes—what’s not to love?
So, whether you’re an almond extract enthusiast or just looking for an easy, elegant treat, this Almond Poppyseed Loaf Cake will hit the spot. Don’t forget the glaze—it makes all the difference! Enjoy it for breakfast, dessert, or anytime in between.
Almond Poppyseed Loaf Cake
8
servings20
minutes50
minutes
This Almond Poppyseed Loaf Cake is the perfect blend of a quick bread and a pound cake, bursting with the rich flavor of almond extract and the delightful crunch of poppy seeds. With its soft, moist texture and sweet almond glaze, it’s a treat that works for breakfast, dessert, or any time you’re craving something special!
Recipe Details
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 extract
½ teaspoon almond extract
½ cup (118ml) milk
2 tablespoons poppy seeds
For the Glaze:
1 cup (113g) powdered sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
2-4 tablespoons (30-60ml) milk or heavy cream
Directions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or spray it with nonstick cooking spray with flour.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk together the melted butter and sugar. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
- Assemble the Batter: Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined, then fold in the poppy seeds.
- Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 20 minutes before transferring it to a wire rack to cool completely.
- Make the Glaze: In a small bowl, whisk together the powdered sugar, vanilla and almond extracts, and 2-4 tablespoons of milk or cream until smooth and pourable.
- Glaze the Cake: Once the cake has cooled completely, drizzle the glaze over the top.
- Store and Serve: Store the cake loosely covered at room temperature for up to 3 days. To freeze, slice the cake and store individual slices in sandwich bags for up to 1 month.