Delight Your Taste Buds with Almond Poppy Seed Pound Cake

My dear culinary enthusiasts, consider this recipe an epitome of a perfect balance between the flavors of almonds and poppy seeds- a combination that promises to leave you spellbound! The Almond Poppy Seed Pound Cake is one of the most beloved desserts in Britain that is easy to make yet delicious enough to be served for any special occasion.

Nothing says “homemade with love” like a freshly baked pound cake straight out of your oven. This gem of a recipe that I am about to share with you has been passed down through generations in my family, perfected over time until it reached this unmatchable level of goodness.

The Almond Poppy Seed Pound Cake is an irresistible dessert that will undoubtedly impress even the most passionate foodies out there. With its light and delicate texture, rich almond aroma, and sweet poppy seed filling, it embodies sheer perfection. So pull up your sleeves, sharpen your baking skills, and let’s jump right into the heart of this recipe!

Why You’ll Love This Recipe

Almond Poppy Seed Pound Cake
Almond Poppy Seed Pound Cake

Picture this: a dense, moist and buttery pound cake, bursting with the nutty aroma of almond and sprinkled generously with tiny black poppy seeds. Sounds irresistible, right? That’s exactly what you’ll get with this Almond Poppy Seed Pound Cake Recipe.

But wait, there’s more to love about this cake than just its heavenly taste and texture. Here are a few reasons why you’ll fall head over heels for this recipe:

Firstly, it’s incredibly easy to make. You don’t need any fancy equipment or complicated techniques to whip up this Almond Poppy Seed Pound Cake; just a bowl, a spoon and an oven will do. The recipe is straightforward and foolproof, even for beginner bakers.

Secondly, it’s versatile. Whether you’re planning a brunch party, an afternoon tea or just need an indulgent dessert to satisfy your sweet cravings, this cake fits the bill perfectly. You can serve it as a whole cake, slice it into individual portions or even transform it into cupcakes or muffins.

Thirdly, it keeps well. Unlike some cakes that dry out quickly or lose their flavor overnight, this Almond Poppy Seed Pound Cake stays moist and delicious for days. You can enjoy it fresh out of the oven or save some for later without worrying about it going stale or bland.

Lastly, it’s a crowd-pleaser. Trust me; everyone loves a good pound cake! And when you add the subtle crunch of poppy seeds and the delicate nuttiness of almond extract to the mix, you’ve got a winning combination that’ll make your guests ask for seconds.

In summary, this Almond Poppy Seed Pound Cake Recipe is the ultimate dessert for every occasion. It’s easy to make, versatile, keeps well and above all – delicious. So why not give it a try today? Your taste buds will thank you!

Ingredient List

 A slice of happiness that's perfect with a warm cup of tea!
A slice of happiness that’s perfect with a warm cup of tea!

Get Your Baking Supplies Ready!

Let’s start with a rundown of the ingredients you’ll need for this irresistible Almond Poppy Seed Pound Cake Recipe. Be sure to grab your measuring cups and spoons, plus a mixing bowl and whisk or electric mixer.

You will need:

  • 1 1/2 cups (3 sticks) unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 5 large eggs
  • 1 tablespoon vanilla extract
  • 2 teaspoons almond extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 1/4 cup poppy seeds

You may already have most of these items in your pantry; if not, you can easily pick them up at your local grocery store. Poppy seeds are a must-have for this recipe as they add texture and an extra burst of flavor to the cake. If you’re looking to make it nut-free, simply omit the almonds from the recipe. The best part about this cake is that it can be customized to your liking!

The Recipe How-To

 A delicious treat that'll make your taste buds dance.
A delicious treat that’ll make your taste buds dance.

Now that we have all of our ingredients perfectly measured and prepped, let’s move onto the fun part! This recipe is fairly easy to make and is perfect for those who want a quick and simple dessert.

Step 1: Preheat your Oven

Before starting the actual process, we must first preheat our oven to 350 degrees Fahrenheit. This will ensure that our cake will have an even bake, resulting in a delicious taste and texture.

Step 2: Mixing

Take a large mixing bowl and cream together butter and sugar until it is smooth. Once that is done, add in three large eggs, one at a time. Make sure each egg is fully incorporated before adding the next one. Add in vanilla and almond extract.

Step 3: The Dry Ingredients

In a separate bowl, sift together flour, baking soda, and salt. Then add in the poppy seeds.

Step 4: Combining Wet & Dry Ingredients

Next, gradually pour the dry ingredients into the wet mixture while alternating with sour cream. Make sure to start and end with the dry ingredients. Mix until everything is thoroughly combined.

Step 5: Pouring into Pan

Grease your baking pan with butter or cooking spray. Then pour your mixture proportionally into it.

Step 6: Baking

Pop your pan in the oven for 1 to 1 1/2 hours until golden brown or until a wooden toothpick comes out clean when inserted into cake.

Step 7: Cooling and Serving

Once your cake is cooked, pull it out of the oven and allow it to cool for around 10 minutes before removing it from the pan. Slice it up into desired sizes or serve whole depending on occasion. It can be served with fresh fruit, whipped cream, or a glaze of your choice!

There you have it folks – a delicious almond poppy seed pound cake recipe that is bound to impress!

Substitutions and Variations

 A perfect dessert that's moist and fluffy.
A perfect dessert that’s moist and fluffy.

Cooking is an art, and every artist knows that there’s always room for experimentation. This recipe is no different. Here are some possible substitutions and variations to try out:

– Almond Poppy Seed Loaf Cake: If you want a simpler version of this recipe, adjust the baking time, and bake it in a loaf pan or two smaller ones to create almond poppy seed loaf cake.

– Lemon Poppy Seed Pound Cake: Instead of almond extract, you can add the same amount of fresh lemon juice and some lemon zest to give your cake a citrusy twist.

– Keto Lemon Poppy Seed Cake: Replace the all-purpose flour with almond flour or coconut flour, use stevia or erythritol as sweeteners, and make sure to adjust the recipe for high-altitude cooking since keto batters are more sensitive than regular ones.

– Orange Poppy Seed Bundt Cake: Switch up the extracts by adding orange extract instead of vanilla extract plus some orange zest for a bright and refreshing aroma.

– Poppyseed Bread with Cream Cheese Glaze: Make your poppyseed bread sweeter by adding 1/2 cup of brown sugar instead of granulated sugar. You can also add one ounce of cream cheese, two tablespoons of milk, and one cup of confectioner’s sugar to make your gooey glaze.

Whatever variation you choose or create yourself, remember that experimentation is all in good fun. Don’t be afraid to get creative with this almond poppy seed pound cake recipe.

Serving and Pairing

 Satisfy your sweet tooth with this almond poppy seed pound cake.
Satisfy your sweet tooth with this almond poppy seed pound cake.

Now that you’ve baked a delicious almond poppy seed pound cake, the next step is to serve and pair it with your preferred drink. I love serving it as a dessert after dinner, or enjoying it with a hot cup of tea or coffee.

This cake has a rich and nutty flavor, thanks to the almond extract and poppy seeds. That makes it an excellent choice for pairing with sweet and fruity drinks like iced tea or lemonade. The sour cream in the recipe also gives this cake a slightly tangy taste that pairs perfectly with creamy, indulgent beverages like hot chocolate or café au lait.

If you want to serve this cake as a dessert option, try topping it with whipped cream, fresh strawberries, or blueberries. The tartness of the berries will balance out the sweetness of the cake and add an extra burst of flavor.

Alternatively, you can use this cake as a base for your favorite trifles or layered desserts. Cut into bite-sized cubes or slices and layer them in a glass jar with fresh berries or whipped cream for added texture and depth.

In general, almond poppy seed pound cake is versatile enough to pair well with many different types of drinks and desserts. Feel free to experiment and find your favorite pairing!

Make-Ahead, Storing and Reheating

 Add some sweetness to your day with a slice of this cake.
Add some sweetness to your day with a slice of this cake.

Now that you have made this lovely Almond Poppy Seed Pound Cake recipe, you might be wondering how to keep it fresh for a longer period, or if it is possible to make it ahead of time. The good news is that this cake holds up very well, and even improves in flavor and texture after a day or two.

If you have made this cake ahead of time or have leftovers, storage is quite easy. First, allow the cake to cool completely after baking. Once cooled, wrap the cake tightly with plastic wrap and store it at room temperature for up to three days. Alternatively, you can keep it in the refrigerator for up to five days.

Another option is freezing the cake. This will help maintain its freshness and make it last longer. To freeze the cake, wrap it tightly with plastic wrap then aluminum foil, and store it in an airtight container or freezer bag. This way will last up to three months in the freezer.

To reheat slices of the cake, place them on a plate and microwave for about 15 seconds per slice. If you wish to reheat a whole cake without drying it out, cover it loosely with foil and bake in a 350°F oven until warmed through.

It is important to note that this recipe becomes more moist and flavorful over time, so don’t be too quick to dispose of those leftovers! Besides being incredibly tasty right out of the oven or cooled down for an after dinner treat, this pound cake makes for a delightful breakfast paired with a cup of coffee or tea.

Tips for Perfect Results

 A bake that's easy on the eye and even easier on the stomach.
A bake that’s easy on the eye and even easier on the stomach.

After making this delicious Almond Poppy Seed Pound Cake Recipe several times, I’ve compiled some tips to help you achieve perfect results every time you make it. Here are my tips:

1. Use room temperature ingredients: Make sure your eggs, butter, and sour cream are all at room temperature before starting to prepare the cake. This will allow them to mix together smoothly and create a soft, tender crumb.

2. Measure accurately: It’s always important to measure your ingredients correctly, especially when baking. Use measuring cups and spoons and level off everything to make sure your batter has the right ratios.

3. Don’t overmix the batter: Overmixing the batter can cause the cake to become tough and dense. Mix until everything is just combined, and then stop.

4. Grease your pan thoroughly: Make sure to grease your pound cake pan thoroughly with butter or cooking spray so that it comes out easily once it’s baked.

5. Let the cake cool completely before slicing: Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. This will prevent it from falling apart when you slice it.

6. Store it properly: Wrap the cooled cake tightly in plastic wrap or place it in an airtight container at room temperature for up to three days. You can also wrap and freeze it for up to three months if you want.

By following these simple tips, you’ll be able to create a perfectly moist and delicious Almond Poppy Seed Pound Cake that everyone will love!

Bottom Line

In conclusion, this almond poppy seed pound cake recipe is perfect for any occasion. Its nutty aroma and buttery texture will make you fall in love with it from the first bite. With simple ingredients that can be found in your pantry or local grocery store, you can easily bake a delicious treat that your friends and family will love.

From tips on how to perfect your cake to serving recommendations, our guide has got you covered. With detailed instructions and ingredient lists, baking this cake will be a breeze. So why not give it a try? You won’t regret it!

Whether you’re hosting a party or simply looking for a sweet indulgence after a long day, this cake is sure to satisfy your cravings. So get baking and enjoy the delectable taste of almond poppy seed pound cake!

Almond Poppy Seed Pound Cake

Almond Poppy Seed Pound Cake Recipe

This recipe is very moist and tastes very good with warm milk or tea. It started out as a Williams-Sonoma recipe but I changed it to fit my taste.
Course Dessert
Cuisine American
Keyword < 4 Hours, Dessert, Grains, Weeknight
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Servings 1 loaf
Calories 433.9kcal


  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup butter, at room temperature, plus extra for greasing
  • 1 cup sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 2 large eggs
  • 1/2 cup sour cream
  • 0.5 (8 ounce) can poppy seed filling


  • 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.


Serving: 89g | Calories: 433.9kcal | Carbohydrates: 52g | Protein: 5.3g | Fat: 23g | Saturated Fat: 13.4g | Cholesterol: 105mg | Sodium: 270.8mg | Fiber: 0.6g | Sugar: 25.3g

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