Description
A moist and flavorful almond poppyseed loaf cake topped with a sweet glaze.
Ingredients
Scale
- 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
- ½ teaspoon almond extract
- ½ cup (118ml) milk
- 2 tablespoons poppy seeds
- For the glaze:
- 1 cup (113g) powdered sugar
- ½ teaspoon vanilla
- ½ teaspoon almond extract
- 2–4 tablespoons (30-60ml) milk or heavy cream
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a loaf pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, mix melted butter and sugar until smooth.
- Add eggs, vanilla, and almond extract to the butter mixture and mix well.
- Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with dry ingredients.
- Fold in poppy seeds.
- Pour batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool before glazing.
- For the glaze, mix powdered sugar, vanilla, almond extract, and enough milk to reach desired consistency.
- Drizzle glaze over the cooled cake.
Notes
- Store leftovers in an airtight container.
- Can substitute milk with heavy cream for a richer glaze.
- Let the cake cool completely for best results before glazing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Almond Poppyseed Loaf Cake