Almond Poppy Seed Pound Cake

Almond Poppy Seed Pound Cake is an easy bundt cake flavored with almond extract and poppy seeds plus an almond-flavored glaze.

Made in a bundt pan, this moist pound cake serves a lot of people and stays fresh tasting for days. Like most pound cakes, it tastes even better the day after it is baked.

Almond-flavored desserts are some of my favorites. Scroll down for more almond-flavored dessert recipes.

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Almond Poppy Seed Pound Cake Recipe Tips

Use a good quality baking spray with flour and spray the bundt pan really well with it so the cake doesn’t stick.

A pound cake will usually let you know it is done. You will all of a sudden start to smell it. To make sure it is done, stick a toothpick into it. It should come out clean or with a few crumbs attached to it. If it is wet, the cake is not finished cooking.

If you only have salted butter, you can use it and reduce the salt to 1/2 a teaspoon.

Measure The Flour Correctly

Measuring the flour correctly is crucial for a perfectly baked pound cake that has the right amount of moisture.

First fluff the flour up some in the bag or container. Then gently scoop it with a large spoon into a dry measuring cup. Do not use the measuring cup to scoop the flour.

Overfill the cup slightly and use the back of a knife to run across the top and get rid of the excess.

Storage

Store in an airtight container at room temperature for 4 days or wrapped well in plastic.

Can be frozen for later use. Just be sure to wrap it well so it doesn’t get freezer burned.

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Try These Other Almond Flavored Desserts

• Amaretto Pound Cake
• Orange Almond Sheet Cake
• Almond Joy Cake
• Almond Cake with Amaretto Filling
• Chocolate Amaretto Cheesecake
• Cherry Almond Mousse Pie
• Coconut Almond Cream Cake

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