Almond-Poppy Seed Pound Cake

Health score
1%
Almond-Poppy Seed Pound Cake
150 min.
12
301kcal

Suggestions


Indulge in the delightful flavors of our Almond-Poppy Seed Pound Cake, a perfect dessert that will elevate any occasion. This moist and tender cake is a harmonious blend of rich almond extract and the unique crunch of poppy seeds, creating a taste experience that is both comforting and sophisticated. With a preparation time of just 150 minutes, you can easily whip up this treat for gatherings, celebrations, or simply to enjoy with your afternoon tea.

Each slice of this pound cake is a celebration of texture and flavor, boasting a golden crust and a soft, buttery interior. The combination of sour cream and butter ensures a rich, moist cake that melts in your mouth, while the poppy seeds add a delightful crunch that keeps you coming back for more. Whether you choose to dust it with powdered sugar for a touch of elegance or serve it plain, this cake is sure to impress your family and friends.

Perfect for serving at brunches, birthdays, or as a sweet ending to a dinner party, the Almond-Poppy Seed Pound Cake is not just a dessert; it’s a centerpiece. With 301 calories per serving, it’s a guilt-free indulgence that allows you to savor every bite. So, gather your ingredients and get ready to create a masterpiece that will leave everyone asking for seconds!

Ingredients

  • 1.5 cups granulated sugar 
  • cup cream sour
  • 0.8 cup butter softened
  • 0.5 cup flour all-purpose
  • 0.3 cup poppy seeds 
  • teaspoon almond extract 
  • 0.1 teaspoon salt 
  •  eggs 
  • serving powdered sugar 
  • cups frangelico 

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • loaf pan
  • hand mixer
  • toothpicks
  • cake form

Directions

  1. Heat oven to 350°F. Generously grease bottom and side of 12-cup fluted tube cake pan or 2 loaf pans, 9x5x3 inches, with shortening; lightly flour.
  2. Beat all ingredients except powdered sugar in large bowl with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally.
  3. Pour into pan.
  4. Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool completely, about 1 hour.
  5. Sprinkle with powdered sugar.

Nutrition Facts

Calories301kcal
Protein5.59%
Fat53.52%
Carbs40.89%

Properties

Glycemic Index
12.51
Glycemic Load
20.34
Inflammation Score
-5
Nutrition Score
5.0082609238832%

Nutrients percent of daily need

Calories:301.12kcal
15.06%
Fat:18.23g
28.04%
Saturated Fat:5.1g
31.85%
Carbohydrates:31.34g
10.45%
Net Carbohydrates:30.79g
11.2%
Sugar:26.46g
29.4%
Cholesterol:93.15mg
31.05%
Sodium:196.13mg
8.53%
Alcohol:0.11g
100%
Alcohol %:0.16%
100%
Protein:4.28g
8.56%
Vitamin A:745.7IU
14.91%
Selenium:9.66µg
13.81%
Vitamin B2:0.17mg
10.06%
Manganese:0.19mg
9.27%
Phosphorus:85.16mg
8.52%
Calcium:66.98mg
6.7%
Folate:22.87µg
5.72%
Vitamin E:0.78mg
5.22%
Vitamin B1:0.07mg
4.85%
Iron:0.86mg
4.76%
Vitamin B5:0.44mg
4.43%
Vitamin B12:0.25µg
4.17%
Zinc:0.55mg
3.67%
Magnesium:13.4mg
3.35%
Copper:0.06mg
3.14%
Vitamin D:0.44µg
2.93%
Vitamin B6:0.05mg
2.7%
Potassium:81.84mg
2.34%
Fiber:0.55g
2.19%
Vitamin B3:0.37mg
1.83%