Pretty & Sweet for Spring Celebrations: Almond and Poppy Seed Loaf Cake

 Is it cold where you are this morning? Mother Nature is definitely fickle this time of year and after our mild March weather and temperatures in the 70s and 80s, we’re below freezing this morning. I picked these violas yesterday that I planted back in the fall, which are fortunately cold-tolerant and will rebound from our cold snap.

Grab yourself a cup something warm and enjoy a piece of Almond and Poppy Seed Loaf Cake!

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I came across this recipe in the April edition of Country Living Magazine. This cake is not overly sweet which I prefer, but has a more subtle almond flavor than I was looking for. I since discovered all almond extracts are not created equally!

I recently discovered LorAnn’s Almond Baking & Flavoring Emulsion which has a delightfully warm, nutty flavor that won’t bake-out when exposed to heat. Use Almond Bakery Emulsion anywhere you would add almond extract – with better results! (1 teaspoon baking extract = 1 teaspoon emulsion) It’s excellent for adding delicious flavor to cookies, cakes and sweet breads. Try it in your cut-out sugar cookie recipe to duplicate that bakery shop flavor.

This is cake is served with an almond glaze and baked in a 8 x 4 loaf pan, so it’s a smaller size to enjoy but enough to satisfy your sweet tooth while you’re trying to keep warm as you dream about the sweet sunny faces of violas and spring blooms! 🌸

If you’re in the market for a new loaf pan, this 8 x 4 pan has 4.7 out of 5 stars with 2,388 global ratings. It’s made of heavy duty gauge steel with a scratch-resistant and dishwasher-safe nonstick coating for quick and easy release and clean up.

Almond and Poppy Seed Loaf Cake

Ingredients

1 1/2 cups all-purpose flour, spooned and leveled

1/2 tsp. baking powder

1/2 tsp. Kosher salt

1/2 c. unsalted butter, at room temperature

1 cup sugar

3 large eggs, at room temperature

1/2 tsp. pure vanilla extract

1 tsp. pure almond extract

1/2 cup whole milk, at room temperature

2 tbsp. poppy seeds

Directions

Preheat oven to 325 degrees F. Lightly grease an 8-by- 4-inch loaf pan. Whisk together flour, baking powder, and salt in a bowl.

Beat butter and sugar on medium speed with an electric mixer until light and fluffy, 1 to 2 minutes. Add eggs, one at a time, beating to incorporate after each addition. Beat in vanilla and almond extracts. Reduce speed to low and beat in flour mixture and milk alternately, starting and ending with flour mixture, just until flour is incorporated. Fold in poppy seeds. Pour batter into prepared pan.

Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool in pan on a wire rack for 15 minutes, then remove to rack to cool completely.

Drizzle cake with Almond Glaze.

Almond Glaze

Ingredients

1 c. confectioners’ sugar

1 1/2 tbsp. milk, plus more for desired consistency

1/2 tsp. pure vanilla extract

1/2 tsp. pure almond extract

pinch of Kosher salt

Whisk together sugar, 1 1/2 tbsp. milk, vanilla extract, almond extract, and a pinch of kosher salt in a bowl. Add additional milk, 1 tablespoon at a time to reach desired consistency.

Print Recipe

Almond and Poppy Seed Loaf Cake

Infused with almond flavor and poppy seeds to satisfy your sweet tooth for brunch, tea or dessert!

Makes an 8 x 4 loaf cake

Prep Time30 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 20 minutes mins

Course: Dessert

Cuisine: American

Keyword: almond glaze, loaf cake, poppy seeds, teatime

Servings: 8

Ingredients

Cake ingredients:

• 1 1/2 cup all-purpose flour spooned and leveled
• 1/2 tsp, baking powder
• 1/2 tsp. Kosher salt
• 1/2 cup unsalted butter at room temperature
• 1 cup sugar
• 3 large large eggs at room temperature
• 1/2 tsp. pure vanilla extract
• 1 tsp. pure almond extract
• 1/2 cup whole milk at room temperature
• 2 tbsp. poppy seeds

Almond Glaze:

• 1 cup confectioners' sugar
• 1 1/2 tbsp. milk plus more for consistency
• 1/2 tsp. pure vanilla extract
• 1/2 tsp. pure almond extract
• pinch Kosher salt

Instructions

To make cake:

• Preheat oven to 325 degrees F. Lightly grease an 8-by- 4-inch loaf pan. Whisk together flour, baking powder, and salt in a bowl.
• Beat butter and sugar on medium speed with an electric mixer until light and fluffy, 1 to 2 minutes.
• Add eggs, one at a time, beating to incorporate after each addition. Beat in vanilla and almond extracts.
• Reduce speed to low and beat in flour mixture and milk alternately, starting and ending with flour mixture, just until flour is incorporated.
• Fold in poppy seeds. Pour batter into prepared pan.
• Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes.
• Cool in pan on a wire rack for 15 minutes, then remove to rack to cool completely.
• Drizzle cake with Almond Glaze

Almond Glaze:

• Whisk together sugar, 1 1/2 tbsp. milk, vanilla extract, almond extract, and a pinch of kosher salt in a bowl.
• Add additional milk, 1 tbsp. at a time, to reach desired consistency.

Notes

 

• Cover pan with aluminum foil to prevent overbrowning as needed during last 15 - 20 minutes of baking time until cake is baked through.

More baking essentials:

Ovens can vary by 50 degrees higher or lower than the desired temperature. Use an inexpensive oven thermometer to get the most accurate reading. This oven thermometer has 4.4 out of 5 stars with 23,098 global ratings.

10 x 15 Inch Stainless Steel Cooling Rack for Cooking & Baking  – Oven & Dishwasher Safe  

4.7 out of 5 stars with 12,184 global ratings

And a fun new-to-me baking essential for quick bread or loaf cakes:

King Arthur Baking Company Loaf Pan Lifters, Reusable Nonstick European-Grade Silicone, Set of 2 

Fits 8 ½” x 4 ½”, 9″ x 5″, and 10″ x 5″ loaf pans, made of nonstick silicone. Oven-safe to 500°F as well as microwave, freezer and dishwasher safe to easy clean up!

Behind the scenes. . . You’ll notice the photo above, unlike the other photos has three slices of cake instead of two. This time of year, I photograph shooting down on the floor to take advantage of the light there. I thought my husband was on dog duty when I turned around to upload my photos. Chloe took the opportunity to sneak down and help herself to a slice. . .I can’t tell if that’s the look of guilt or satisfaction. :)

Find more Spring and Easter desserts to make your celebration extra sweet!

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