Almond Poppy Seed Pound Cake is a yummy treat that’s super easy to make. Top it with lemon glaze, for a bright burst of flavor you’ll love!
Why We Love Lemon Almond Pound Cake
- This pound cake is seriously the bee’s knees! The wonderful nutty flavors of the almond and poppy seed in the pound cake come together for a taste you can’t help but absolutely love!
- While the cake is utterly delicious all by itself, you can spread sweetened lemon cream cheese between the slices for a dessert sandwich the kids will go crazy for.
- The cake sandwiches also make a fun brunch treat when the cake is prepared in mini loaf pans!
- No matter your level of baking prowess in the kitchen, you’ll be able to make this pound cake with lemon glaze. Once you make it and see how easy it is, you’ll end up putting it into your regular dessert rotation.
Ingredients You’ll Need to Make Almond Poppy Seed Pound Cake
PANTRY ITEMS: You will need cake flour, granulated sugar, almond extract, and poppy seeds. Check out the tips section on how to make your own cake flour.
REFRIGERATED ITEMS: Butter and eggs are both needed to make this cake.
LEMON GLAZE: You will need powdered sugar and freshly squeezed lemon juice to get the best flavor. I like to zest the lemon before juicing it so I can use the zest as a garnish for the cake.
How to Make Almond Pound Cake
Jump to RecipeSTEP 1 Preheat the oven to 350 degrees F and spray either a loaf pan with non-stick spray. (see tips below for mini loaves) In a large bowl, whip the butter until it is fluffy. Add the granulated sugar and cream until smooth. Mix in one egg.
STEP 2 Add 1/3 of the cake flour to the bowl and mix until just combined. Alternate between adding the remaining eggs and cake flour until everything is mixed in. Then add the poppy seeds and almond extract and mix until just combined.
STEP 3 Pour the batter into the loaf pan. Bake for 35 minutes, rotate the pan, and then bake for another 35-45 minutes, or until a cake tester comes out clean.
STEP 4 Let the pound cake cool for 5-10 minutes before carefully removing it from the pan to a wire rack placed over a baking sheet. (The baking sheet will catch any glaze that drips off the cake in the next step.)
STEP 5 In a small bowl, whisk together the powdered sugar and lemon juice and drizzle it over the warm bread. Sprinkle with lemon zest and allow the glazed cake to cool completely on the rack.
Tips & Tricks
- To make mini loaves: Prepare the batter as directed. Then divide it between 4 mini loaf pans that have been coated with non-stick cooking spray. Bake the cakes for around 45 minutes. Remove from the oven, top with the glaze (you made need extra), and let them cool.
- Want to have some fun with your dessert? Beat together 8 ounces of softened cream cheese with 2 tablespoons powdered sugar and the juice and zest of 1 lemon until smooth. Then spread the sweetened cream cheese over slices of this cake. It’s SOOOOOO good!
- To make your own cake flour, mix together 1 1/4 cups + 2 tablespoons of all-purpose flour plus 2 tablespoons of cornstarch and you’re good to go.
Almond Pound Cake Recipe FAQ
Why do they call it pound cake?
The original recipe for pound cake was easy to remember because it called for a pound each of flour, sugar, butter, and eggs. Today’s recipes are not quite as simple because it is easier to get ingredients like cream cheese, sour cream, or oil to change the flavor and texture of the cake. Pound cake is still just as popular as it was in the 1700s when it was first recorded in a cookbook, and there is no shortage of pound cake recipes to bake and enjoy.
What makes pound cake different from regular cake?
Pound cake and most other cakes belong to the same type of cake family, specifically called butter cake. Butter cakes are different from cakes like angel food cake or sponge cake, which fall into the foam family. The difference between the two lies in the fat content of the cakes, with butter cakes having a lot more fat and foam cakes much less.
Foam cakes contain more eggs, which gives the cake its airiness. The difference between pound cake and regular butter cakes is that pound cake contains more butter and is, therefore, denser than other butter cakes.
What causes dry pound cake?
A dry pound cake is either the result of too much flour or from being overcooked. When making baked goods, try the spoon method of measuring flour and you’ll never have too much flour in your recipe.
Simply spoon the flour from the container into the measuring cup and scrape any flour above the measuring cup away with a butter knife. This method ensures you have the right amount of flour, unlike scooping the flour with the measuring cup and really packing the flour down and adding too much to your recipe.
Also, check your cake when the timer goes off, and if the tester doesn’t come out clean, continue baking the cake and check it every 10 minutes until the tester does come out clean.
Other Recipes You May Like
- Lemon Bundt Cake with Strawberry Frosting
- Vanilla Sheet Cake
- Angel Food Cake
- Lemon Raspberry Cake
- Homemade Carrot Cake
Almond Poppy Seed Pound Cake
Ingredients
Pound Cake
- 12 tablespoons unsalted butter at room temperature
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 ½ cups cake flour sifted (see note)
- 1 teaspoon almond extract
- 2 tablespoons poppy seeds
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice (see note)
- Lemon zest for garnish (optional)
Cream Cheese Spread
- 8 ounces cream cheese softened
- 2 tablespoons powdered sugar
- 1 lemon zested and juiced
Instructions
Pound Cake
- Preheat oven to 350 degrees F. Coat the inside of an 8 1/2-inch x 4 1/2-inch loaf pan with non-stick cooking spray. Set aside.
- In a large bowl, beat the butter until fluffy, about 1 minute. Add the granulated sugar and beat together until smooth.
- Add one egg to the bowl and mix. Add 1/3 of the flour and mix until just combined. Repeat alternating eggs and flour until they've been incorporated into the batter. Add the almond extract and poppy seeds and mix them into the batter until just combined.
- Pour the batter into the prepared loaf pan and spread it into an even layer.
- Bake for 35 minutes. Then rotate the pan and bake for another 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let sit for 5-10 minutes.
- Using a knife, loosen the edges of the cake. Turn out the cake and then place it right side up on a wire rack over a baking sheet. (The baking sheet will catch any glaze that runs off the cake in the next step.)
Lemon Glaze
- In a small bowl, whisk together the powdered sugar and lemon just until smooth. Pour the glaze over the warm cake. Sprinkle with lemon zest for garnish, if desired. Let the cake cool completely.
Cream Cheese Spread
- In a medium bowl, mix together the cream cheese, powdered sugar, lemon zest, and lemon juice until smooth. Spread the cream cheese over slices of pound cake or between slices to make yummy dessert sandwiches.
Notes
- Nutritional information is based on 1 loaf cut into slices and does not include the cream cheese spread.
- To make mini loaves: Prepare the batter as directed. Then divide it between 4 mini loaf pans that have been coated with non-stick cooking spray. Bake the cakes for around 45 minutes. Remove from the oven, top with the glaze (you made need extra), and let them cool.
- To make your own cake flour, mix together 1 1/4 cups + 2 tablespoons of all-purpose flour plus 2 tablespoons of cornstarch and you’re good to go.
- If you prefer a vanilla glaze instead, swap out the lemon juice for milk and add 1/2 teaspoon of vanilla extract before mixing.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Sheri says
I’ve made this recipe 4 times. Batter is beautiful & oh so delicious, however, it falls in the center & is gooey every time.
I’m deleting the recipe.
From:
Oh So disappointed, in Colorado.
Julie says
I hate to hear that Sheri! Are you making the cakes in a mini loaf pan? I had to just let mine cook until the center set the first time. That’s the most important part, is making sure the center sets. I think maybe we should write a letter to Emeril. 🙂