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
Servings: 8
Ingredients
Cake ingredients:
- 1 1/2 c. 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 c. sugar
- 3 large eggs at room temperature
- *1 tsp. pure vanilla extract
- * 1/2 tsp. pure almond extract
- 1/2 c. whole milk at room temperature
- 2 tbsp. poppy seeds
Almond Glaze:
- 1 c. 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
- * For a more distinct almond flavor, use 1 teaspoon almond and 1/2 teaspoon vanilla extract.
- Cover pan with aluminum foil to prevent overbrowning as needed during last 15 - 20 minutes of baking time until cake is baked through.