Almond Poppyseed Loaf Cake
This Almond Poppyseed Loaf Cake is a delightful blend of flavors, perfect for any occasion.
Equipment
- loaf pan
- Mixing bowl
Ingredients
For the Cake
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- ½ cup milk
- 2 tablespoons poppy seeds
For the Glaze
- 1 cup powdered sugar
- ½ teaspoon vanilla
- ½ teaspoon almond extract
- 2-4 tablespoons milk or heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, combine flour, baking powder, and salt.
- In another bowl, mix melted butter, sugar, eggs, vanilla, almond extract, and milk until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in poppy seeds.
- Pour the batter into the prepared loaf pan and bake for 50 minutes or until a toothpick comes out clean.
- While the cake cools, mix the glaze ingredients together, adjusting the milk or cream for desired consistency.
- Once the cake is cool, drizzle the glaze over the top.
Notes
This cake can be stored in an airtight container for up to 3 days.