Almond and Poppy Seed Loaf Cake
From countryliving.com
1 hr 20 min plus coolingMakes one 8×4 loaf
A tender butter cake with poppy seeds and almond extract, finished with a drizzled almond glaze.
Adjust▾
🌐Translate
⋯
| prepPreheat oven to 325°F / 163°C | ||||||||
| prepGrease an 8×4 inch loaf pan with baking spray | ||||||||
| 190 g all-purpose flour, spooned and leveled | Whisk flour, baking powder & salt | Alternate flour & milk, starting & ending with flour | Fold in poppy seeds, pour into pan | Bake 325°F / 163°C, 45–55 min until set | Cool in pan 15 min, then on rack completely | Drizzle with Almond Glaze | ||
| 1/2 tsp. baking powder | ||||||||
| 1/2 tsp. kosher salt | ||||||||
| 115 g unsalted butter, at room temperature | Cream butter & sugar until fluffy, 1–2 min | Beat in eggs one at a time | Beat in vanilla & almond extracts | |||||
| 200 g sugar | ||||||||
| 3 large eggs, at room temperature | ||||||||
| 1 tsp. pure vanilla extract | ||||||||
| 1/2 tsp. pure almond extract | ||||||||
| 120 ml whole milk, at room temperature | ||||||||
| 2 tbsp. poppy seeds | ||||||||
| Almond Glaze | ||||||||
🌐Translate
⋯More
read left to right — each column combines what's behind it.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free