Poppy Seed Pound Cake

Loaded with poppy seeds and topped with sweet almond icing, this simple Poppy Seed Pound Cake has an incredibly tender and soft crumb that will make you come back for more!

Author: Knead Some Sweets

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 15 slices

Calories: 201 kcal per serving

Ingredients

½ cup - salted butter*
¾ cup - white sugar
1 tsp - almond extract*
2 - eggs*
½ cup - sour cream
1 cup - all-purpose flour
1 tsp - baking soda
⅓ cup - poppy seeds
1 cup - powdered sugar (confectioners sugar)
½ tsp - almond extract
1 tbsp - milk

Instructions

Preheat the oven to 350℉. Grease a 9X5-inch loaf pan with non-stick spray or butter or line with parchment paper,
In a large bowl using an electric handheld mixer, cream together the softened butter and sugar on high speed for 1 minute. Add the eggs and almond extract and continue beating at high speed for 1 more minute or until fluffy and light in color. Add the sour cream and mix just until combined.
In another bowl, whisk together the flour and baking soda. Sift into the wet ingredients and mix at low speed just until no streaks of flour remain. Do not overmix! Fold in the poppy seeds.
Pour the batter into the prepared loaf pan and smooth out the top. Bake in the preheated oven for 40-50 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for at least 15 minutes before transferring to a wire rack to cool mostly before topping with the icing.
Whisk together the powdered sugar, almond extract, and 1-2 tablespoons of milk to make a pourable icing. Drizzle over the moistly cooled loaf. Enjoy!

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