Almond Poppy Seed Pound Cake

Recipe by Mommaduck 2
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 8-10
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325°F Lightly grease a 8 1/2 by 4 1/2 loaf pan.
  • In a bowl, mix the flour, baking soda, and salt and set aside.
  • In another bowl beat together the butter, sugar, vanilla, and almond extract until light and fluffy. Add the eggs one at a time beating well after each addition, until just blended.
  • Sprinkle half the four mixture into the egg mixture and stir until just incorporated. Stir in the sour cream, then sprinkle in the rest of the flour mixture.
  • Add the Poppy filling until just incorporated.
  • Pour the batter into prepared pan and tap. Bake until toothpick inserted in the middle comes out clean, about 70 minutes, or longer if using a metal pan. Let cool 15 minutes.
  • Run a knife around the inside of the pan, invert the cake onto a wire rack, and lift off the pan.
  • Serve warm or at room temperature.
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